The pasta known as Foglie D Autunno, or Autumn Leaves, originates from the heel of Italy. Castellana is one brand that need to be offered in specialty food stores. Turmeric, carrot juice, squid ink, spinach leaves, and tomatoes are used as flavorings in the vibrant pasta leaves. This pasta dish’s preparation has a fantastic, fresh flavor that really distinguishes it. It will definitely dazzle your family and visitors.
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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
| Calories | 416 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 606 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I could eat it… I just couldn’t follow the recipe!
Quite delicious. I found leaf pasta, but not the flavored stuff so I settled on non leaf flavored pasta. Also,, no Burgundy, so I used all Chardonnay . I really liked the richness of this.. leftovers for dinner tonight!
This was divine and really so easy. The only hard part was finding D’Autunno pasta. I eventually just substituted garlic and spinach pasta for it and it worked extremely well. I put the chicken in right after the garlic so it would have a better chance to brown and cook through.
Green peppers turned out to be overcooked while the chicken stayed raw. But it was easy to prepare, at least. Seems like a waste of energy and not so good for the environment to heat an oven just to warm some plates, so I didn’t do that.
Delicioso!
The sauce was amazing, a refreshing taste to the regular spagetti sauce. The noodles i didn’t do right, so they were a bit ‘unusual’ i’ll have to give them another try. They were beautiful however, just a little more difficult to work with. It was delicious!
Very elegant, tasty chicken dish!! Three cheers for Chef Doogie 🙂 MMMMMM. Great with a good crisp loaf of bread!