Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms

Name: Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms
Ingredients: 1 (16 ounce) package foglie d'autumn (autumn leaves) pasta; 1 tablespoon olive oil; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup chopped onion; 0.5 cup chopped green bell pepper; 1 whole boneless, skinless chicken breast, cubed; 2 portobello mushrooms, cut into 1/2 inch pieces; 1 teaspoon dried thyme; 1 teaspoon dried basil; 0.5 teaspoon rubbed sage; 0.5 teaspoon kosher salt; 1 teaspoon ground black pepper; 0.25 cup Chardonnay wine; 0.5 cup Burgundy wine; 1 (32 ounce) jar spaghetti sauce

3.8

(9)

7 Reviews

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The Foglie D Autunno, or Autumn Leaves pasta, is from the heel region of Italy. One brand is Castellana and should be available at specialty food stores. The flavorings in this colorful pasta leaves are from turmeric, carrot juice, squid ink, spinach leaves, and tomatoes. This rendering of the pasta dish has a remarkable clean taste that really makes it special. It is sure to impress your family and guests.

Recipe by Chef Doogie

Updated on July 14, 2022

2

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package foglie d'autumn (autumn leaves) pasta
1 tablespoon olive oil
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chopped onion
½ cup chopped green bell pepper
1 whole boneless, skinless chicken breast, cubed
2 portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon rubbed sage
½ teaspoon kosher salt
1 teaspoon ground black pepper
¼ cup Chardonnay wine
½ cup Burgundy wine
1 (32 ounce) jar spaghetti sauce

Directions

In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering.
Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven.
Meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released - about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines, and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.
To serve, place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.

Nutrition Facts (per serving)

416	Calories
10g	Fat
61g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 416
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	10%
Cholesterol 19mg	6%
Sodium 606mg	26%
Total Carbohydrate 61g	22%
Dietary Fiber 6g	21%
Total Sugars 14g
Protein 17g
Vitamin C 12mg	62%
Calcium 61mg	5%
Iron 3mg	19%
Potassium 753mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.