Bridget's Top 10

My daughter Bridget is getting ready to start college in 20 days. She has been my best friend and my best food critic. I always love to try new recipes with her. She tells me the brutal truth!!!

She has said that she is going to miss me but she is going to miss my cooking more!  

I have had her write down her top 10 favorite recipes and for the next 20 nights I am going to cook them for her and share with you our special nights together!

Bridget's #10

Chicken and Portabella Ziti with Goat Cheese

 

For starters.....John Mayer Where the Light Is live in Los Angeles.....we always start our cooking sessions with music!

2 tablespoons of butter...I use salted

1 small or 1/2  a large red onion chopped

2 large portabella mushrooms...I chop them to a medium size but for my sister who does not like the texture I chop them fine.

Kosher salt...this is the only salt I ever use. I fine that table salt has a mineral taste to it that I am not fond of. 

Ground pepper

1/4 cup if white wine....I love Kendall Jackson Chardonnay to cook with and drink!

2 tablespoons of all purpose flour

1/2 cup of chicken broth

1/4 cup of heavy cream

1 bag of organic while wheat ribbed ziti

3 oz of crumbled goat cheese

1/4 cup of shredded Parmesan cheese

Rotisserie chicken from the store

Fresh basil

Start to boil your salted water for the Ziti.

Melt your butter in a sauté pan and add your chopped onion. Cook the onion until the onion is soft and transparent. Add the chopped mushrooms and pinch of salt and pepper. This is where it is key to cook these veggies just right. I cook them until they are golden brown and slightly caramelized. This is where your flavor comes from. Add the flour and let it cook for 3 minutes to cut the flour taste. Slowly add the chicken broth and whisk until thick. Then I add the heavy cream, goat cheese, Parmesan cheese and the cooked rotisserie chicken and let everything marry together on low heat. 

While your flavors are marrying together add your whole wheat ziti to the boiling water. I use the ribbed ziti because all of the creamy goodness attaches to it! It took me some time to get use to the texture of whole wheat pasta but now I can hardly eat the white stuff! I just make sure I cook it really well. 

Once your pasta is cooked add the fresh basil to your sauce and stir in the pasta!  

Enjoy!!!!!

Sealed with approval by Bridget 😊