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Title: Fettuccine with Shiitake Sauce & Chicken
Categories: Pasta Poultry Vegetable
Yield: 4 Servings

1ozPkg dried shiitaki mushrooms
1tbOlive oil
1/2tsDried rosemary, crumbled
3 Shallots, minced
1cBeef stock or canned
  Unsalted beef broth
3 Boneless chicken breast
  Halves, cut in strips
2/3cFreshly grated parmesan
  Cheese (about 2 ounces)
4ozFresh shiitake mushrooms or
  Button mushrooms, sliced
  Roasted garlic toasts (see
  Separate recipe)
  Additional freshly grated
  Parmesan cheese
1 1/2cHot water
6 Bacon slices, minced
  Minced fresh Italian parsley
  Salt and fresh ground pepper
1 1/4cHalf and half

Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems. Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and saute 1 minute. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock and mushroom-soaking liquid. Boil until reduced to a glaze, about 10 minutes. Add half-and-half and simmer until beginning to thicken, about 5 minutes. Remove from heat (can be prepared 3 days ahead, cover and refrigerate.) Add pasta to large pot of boiling salted water. Cook until tender but still firm to bite, stirring occasionally. Meanwhile, rewarm mushroom sauce over medium-low heat. Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley. Serve immediately with garlic toasts, passing additional parmesan separately (see recipe for garlic toasts).

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