Light Pasta Da Vinci: A Wholesome Twist on Classic Comfort Recipe
Light Pasta Da Vinci is a wholesome and flavorful twist on the classic pasta comfort dish featuring tender chicken, sautéed mushrooms, and a silky Madeira wine sauce. This recipe combines simple, fresh ingredients with a creamy yet light sauce to create a satisfying meal perfect for a nourishing dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Low Fat
Ingredients
Scale
Pasta
- 8 ounces dried penne pasta
- 1/2 cup reserved pasta cooking water
Chicken
- 1 pound chicken breast, cut into cubes
- 1 1/2 tablespoons cornstarch (divided)
- 1 1/2 teaspoons kosher salt (divided)
- Freshly ground pepper, to taste
Vegetables and Aromatics
- 1 small red onion, sliced
- 1 pound sliced mushrooms
- 3 cloves garlic, minced
Sauce Ingredients
- 1 1/2 cups Madeira wine
- 1/4 cup half and half
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Chicken: Pat the chicken dry and cut into cubes. Toss the chicken with 1 1/2 tablespoons cornstarch, 1/2 teaspoon kosher salt, and freshly ground pepper to coat evenly.
- Cook the Chicken: Heat a large skillet over medium-high heat. Cook the chicken cubes in batches for 2-3 minutes each side until they develop a golden crust and are cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté the Onions: In the same skillet, add the sliced red onions and sauté for 3-4 minutes until they soften and turn slightly golden, absorbing the flavorful browned bits from the chicken.
- Cook the Mushrooms: Add the sliced mushrooms to the onions. Let them cook undisturbed for a few minutes to caramelize, then stir and continue cooking for about 5 minutes until they release moisture and brown nicely.
- Add Garlic and Season: Stir in the minced garlic, 1 teaspoon kosher salt, and optional red pepper flakes. Sauté for another minute until the garlic is fragrant but not burnt.
- Create the Sauce: In a small bowl, whisk together the remaining cornstarch with Madeira wine and half and half until smooth. Pour this mixture into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let the sauce thicken and come to a gentle simmer.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and simmer in the sauce for 3-5 minutes, allowing flavors to meld. Adjust seasoning with additional salt and freshly ground pepper to taste.
- Toss with Pasta: Add the cooked penne pasta and reserved pasta cooking water to the skillet. Stir well and cook on low heat for 2-3 minutes to let the pasta absorb some sauce and warm through.
- Final Touch: Remove from heat and stir in the grated parmesan cheese until melted and incorporated. Serve the pasta warm, garnished if desired.
Notes
- Use reserved pasta water to adjust the sauce consistency and help it cling to the pasta.
- Make sure to cook the chicken in batches to avoid crowding the pan for a better sear.
- If you prefer a less rich dish, substitute half and half with whole milk.
- Adjust red pepper flakes according to your desired heat level or omit for a milder flavor.
- For a gluten-free version, use gluten-free pasta and cornstarch certified gluten-free.
Keywords: Light pasta recipe, chicken pasta, Madeira wine sauce, healthy pasta, low fat dinner, penne pasta dish, mushroom pasta sauce
