Instructions
- Preheat oven to 375°F (190°C).
- For the Chicken: Place Chicken breasts in a saucepan. Cover with Chicken broth, Salt and White pepper. Bring to a simmer and poach until cooked through, about 15 minutes. Let cool slightly in the broth, then shred or dice. Reserve 1 cup of poaching liquid.
- Cook the Bucatini pasta according to package directions. Drain and set aside.
- While the pasta is cooking, prepare the Sauce. Rehydrate the Dried porcini mushrooms in warm water. Reserve the soaking liquid.
- In a large saucepan, melt Butter over medium heat.
- Add the Shallot and sauté until softened, about 3 minutes. Add the Rehydrated porcini mushrooms and Mixed mushrooms, and cook until tender, about 8 minutes.
- Stir in the Flour and cook for 1 minute.
- Gradually whisk in the Heavy cream and Reserved porcini soaking liquid until smooth. Bring to a simmer, stirring constantly.
- Stir in the Aged sherry, Truffle oil, Nutmeg, Salt, and White pepper.
- Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
- In a large bowl, combine the cooked Bucatini pasta, shredded Chicken, Sauce, and Reserved chicken poaching liquid.
- Pour the mixture into a greased 9x13 inch baking dish.
- Drizzle with Truffle butter.
- Sprinkle with Parmigiano-Reggiano cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
