Date Night Fusilli with Creamy White Cheddar Sauce and Sautéd Portobello

 

 

Baked Fusilli with Creamy White Cheddar and Portobello

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 1 pound dry fusilli pasta
  • MUSHROOM ONION & GARLIC:
  • 2 tablespoons olive oil
  • 3-4 shallots finely sliced
  • 2-3 cloves garlic minced
  • 1 cup portobello mushrooms chopped
  • WHITE CHEESE BOSS SAUCE:
  • 1 knob butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 tablespoon fresh thyme leaves chopped
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 cups white cheddar grated
  • 1 cups gruyere cheese grated
  • 1/2 cup pecorino romano cheese grated
  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat cream cheese plain
  • Kosher salt and fresh ground peppercorn to taste
  • GRILLED & SHREDDED CHICKEN:
  • 2 tablespoons olive oil
  • 2 large boneless chicken breast trimmed
  • Kosher salt and fresh ground peppercorn to taste
  • GARNISH:
  • Fresh parsley chopped, to garnish
  • Fresh thyme leaves to garnish

Instructions

  • Preheat oven to 400○F & grill to medium-hot.
  • FUSILLI: Bring pot of salted water to a boil. Drop in pasta. Turn back heat to a simmer & cook 10-12 minutes, or until just al dente. Drain. Set aside, covered.
  • MUSHROOM, ONION & GARLIC: Meanwhile, in heavy bottom pan over medium heat, bring 2 tablespoons of oil to gentle simmer. Toss in shallots, mushroom and garlic into a sauté pan for 7-10 minutes, or until fragrant and mushroom just tender. Set aside.
  • WHITE CHEESE BOSS SAUCE: In large sauce pan, over medium heat, whisk together butter and flour, developing a simple roux. Toss in seasonings. Pour milk. Fold in cheeses & sour cream. Whisk intermittently & cook until desired consistency achieved.
  • NOTE: 1 tablespoon at a time - Add more milk to thin consistency. Add more flour to thicken.
  • GRILLED & SHREDDED CHICKEN: Brush chicken with oil, season generously with salt and peppercorn. Lay bird breast over direct heat & with the lid closed, grill 6-8 minutes per side, or until juices run clear & internal temp reaches 150○F. Remove chicken from grill & place under tin foil tent for 5 minutes. Then, using 2 forks shred the meat.
  • BAKING DATE NIGHT FUSILLI: In a greased casserole dish, add fusilli, sautéd veg, shredded chicken & white cheese boss sauce. Stir to coat evenly. Bake in oven @ 400○F for 20-30 minutes. Remove from oven & allow to cool 10-15 minutes. Season additionally to taste. Serve.

 

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.