Contributed by Laura Pensiero, Hudson Valley Mediterranean
8 oz dry orecchiette or farfalle pasta
3 tbsp olive oil
12 oz fresh shiitake mushrooms, stems discarded, caps sliced
Salt and freshly ground black pepper
1 sml head radicchio, shredded
12 oz boneless, skinless chicken breasts, cut into bite-size pieces
1 garlic clove, minced
1⁄4 cup dry white wine
1 tsp Dijon mustard
1⁄4 cup reduced sodium chicken broth
1⁄4 cup freshly grated Grana Padano Parmesan cheese
Bring a pot of salted water to a boil. Add the pasta and cook until al dente, following the package directions. Drain, and transfer to a large bowl. (The pasta can be cooked ahead of time: place it in a large bowl and drizzle with a little olive oil to keep it from sticking together.)
Heat 2 tablespoons of the oil in a large skillet over moderately high heat until it is hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, tossing or stirring occasionally, until they are tender and golden brown, 5 to 7 minutes. Transfer the mushroom mixture to the pasta bowl. In the same skillet, sauté the shredded radicchio for a minute. (Don’t let the radicchio cook too long; you want it to retain some crunchiness.) Add it to the pasta.
Season the chicken with salt and pepper. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the garlic and sauté until slightly browned. Add the chicken and sauté until lightly browned and cooked through, 7 to 10 minutes. Add the white wine and let it reduce to a few teaspoons. Add the mustard and cook, stirring, for 1 minute. Add the broth and simmer for a minute. Then stir in the Grana Padano.
Remove the skillet from the heat and add the chicken mixture to the pasta. Toss to blend. Serve warm, at room temperature, or cold.