Wednesday, March 9, 2011

Perfect Pasta = Chicken, Mushrooms & Creamy Sherry Sauce

Last week was the big Presto Pasta Night 4th birthday bash and some lucky people won great gifts. In fact, one of the gifts was a copy of Pasta - 40 Recipes for Fine Dining at Home. It's a small but very tasty book, filled with awesome pasta dishes from Chefs across the Maritimes. Lots of my favorite restaurants and inns are mentioned. And since, the publisher sent the copy to me to forward on to lucky Johanna of Green Gourmet Giraffe in Melbourne, Australia...how could I not take a quick peek!

Don't worry Johanna, no cookbooks were stained in the making of this positively, sinfully delicious dish. I took a photo with my trusty iphone...


I didn't have the Port the recipe called for, but sherry was a great second choice... very mellow and ... what can I say... we had seconds!

I'm sharing this with Sarah of Maison Cupcakes for this week's Presto Pasta Night. If you have an interesting pasta, send it to her at sarah (at) maisoncupcake (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday, March 10 .
Hearth and Soul Hop at A Moderate Life
I'm also sending this to Hearth & Soul Recipe Hop.

7 comments:

bellini valli said...

This is one amazing pasta dish Ruth.

MM said...

I don't know, Ruth...your idea of sherry sounds better to me than the original port!

Kankana said...

sounds delicious ! and i love these pasta .. they give a treat to your eyes too!

tandysinclair.com said...

I also think that the sherry sounds better than the port! I wonder how it would taste with Vermouth?

Ruth Daniels said...

I really do like it with the sherry... vermouth...hmmm, worth a try! Thanks, ladies for dropping by.

Claudia said...

That sounds like such a yummy dish, with the cream, sherry and mushrooms, how could you go wrong?

a moderate life said...

Oh ruthie! This looks so delicious! I love my kids, but it is difficult to make a recipe like this with my younger one. What I could do was make it and separate out some of the farfalle and make it with butter sauce for her. Not a big deal! Thanks so much for sharing with us on the hearth and soul hop! All the best, Alex