143.0…Conchiglie Al Pollo
One of my husband’s favorite restaurants is Il Fornaio. He eats one dish there and one dish only. It is probably his favorite pasta dish of all time. Awhile back, I went to a cooking class at Il Fornaio. When the class was over, I asked the chef how to make the pasta dish and he told me. It was my husband’s dream come true. Last night was the second time I attempted making the dish.
The first time was much better. I think it was because I obsessively measured everything the first time so that it would be perfect. I didn’t measure the garlic and I obviously didn’t put enough in. The store did not have the large size shells like the restaurant uses so it looked different too. I’m going to share the recipe anyway with you because it turned out perfectly the first time. The dish is too good not to share! Below is the exact measurements/instructions that the chef gave me.
Il Fornaio’s Conchiglie al Pollo (serves 4)
Printable Recipe
1 Tbsp olive oil
12 oz diced chicken
8 oz cream sherry
3 oz roasted garlic
60 pieces julienned sun-dried tomatoes
10 oz broccoli florets
12 oz large shell pasta, dry
20 oz chicken stock
3 Tbsp butter
Pecorino Romano cheese to taste
Salt and pepper to taste
Add oil to hot pan. Saute diced chicken until brown. Remove to a plate. Quickly add the garlic, tomatoes and sherry and reduce by half.
Add chicken stock and reduce until thickened. (Note: if not thickening, add a bit of corn starch mixed with water)
Meanwhile, cook pasta until al dente. Add broccoli in the last few minutes of cook time. Put pasta and broccoli into sauce mixture. Return the chicken to the pan. Add butter, cheese and salt and pepper to taste.
This morning’s breakfast was a toasted English muffin with peanut butter with strawberries.
I went to Zumba class and then came home to wrap the myriads of presents that were taking over my closet.
Lunch was a tuna melt and a salad.
All of a sudden a baking mood struck.
Chocolate chip and M&M cookies! They seem to be a big hit over here!
Tomorrow I’m taking the train to Los Angeles to stay with my parents. My husband and kids will follow on Saturday. See ya on the flip side!
Where are you spending the holidays?
The first time was much better. I think it was because I obsessively measured everything the first time so that it would be perfect. I didn’t measure the garlic and I obviously didn’t put enough in. The store did not have the large size shells like the restaurant uses so it looked different too. I’m going to share the recipe anyway with you because it turned out perfectly the first time. The dish is too good not to share! Below is the exact measurements/instructions that the chef gave me.
Il Fornaio’s Conchiglie al Pollo (serves 4)
Printable Recipe
1 Tbsp olive oil
12 oz diced chicken
8 oz cream sherry
3 oz roasted garlic
60 pieces julienned sun-dried tomatoes
10 oz broccoli florets
12 oz large shell pasta, dry
20 oz chicken stock
3 Tbsp butter
Pecorino Romano cheese to taste
Salt and pepper to taste
Add oil to hot pan. Saute diced chicken until brown. Remove to a plate. Quickly add the garlic, tomatoes and sherry and reduce by half.
Add chicken stock and reduce until thickened. (Note: if not thickening, add a bit of corn starch mixed with water)
Meanwhile, cook pasta until al dente. Add broccoli in the last few minutes of cook time. Put pasta and broccoli into sauce mixture. Return the chicken to the pan. Add butter, cheese and salt and pepper to taste.
This morning’s breakfast was a toasted English muffin with peanut butter with strawberries.
I went to Zumba class and then came home to wrap the myriads of presents that were taking over my closet.
Lunch was a tuna melt and a salad.
All of a sudden a baking mood struck.
Chocolate chip and M&M cookies! They seem to be a big hit over here!
Tomorrow I’m taking the train to Los Angeles to stay with my parents. My husband and kids will follow on Saturday. See ya on the flip side!
Where are you spending the holidays?
YUM - starred that recipe - SO making it! Your tuna melt looks yummy too, and of course I want those cookies now!
ReplyDeleteI'm spending the holidays between my house & my aunt/uncle's lake house - really we're back and forth but within 20 minutes - NOT bad!
Cream Sherry? I think I just found the ingredient that boosts this recipe to what it is. ;)
ReplyDelete3 oz of garlic is a whole head. Seems like a lot?
ReplyDelete@Carol Hatley
ReplyDeleteYes it's a whole head. I roast it in the oven before added it to the dish. Because it's roasted, the flavor is less intense. We love garlic over here but if you're not, feel free to use less. :) Enjoy!
I am so excited to try this!
ReplyDeleteI'm from Australia and have just spent a week in Las Vegas, we went to this restaurant twice and had i this meal both times! We got home and couldnt stop thinking about it so was so excited when I found your post!! I have a couple questions that I'm hoping you can help me with...approximately how much cheese did you use? Also in the one I had it said it had trebbiano wine in it, could this be the sherry?
Thanks again!
Use cheese to taste. I've made this a lot and sometimes I put about a quarter of a cup in, sometimes more! Yes, I assume the sherry would be similar to the wine. Enjoy!
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