Pasta with Chicken and Shitake Mushrooms

1/2 cup extra-virgin olive oil

• 1lb chicken thighs boneless, skinless and trimmed of fat and cut in small pieces
• 1/2 cup heavy whipping cream
• 2 large onion diced
• 1 red pepper, 1 celery stalk, 1 carot smoothied
• 1lb shiitake mushrooms  sliced
• 1/4 white wine preferably chardonay 
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 teaspoon paprika
• 1/2 cup chopped parsley basil
• 1 box of bow tie pasta
• 
  

Preheat oil and add diced onion to sweat until they become translucent. Sprinkle salt and paprika and continue to mix so it does not stick to the bottom. Add chicken and make sure it reaches the bottom of the pan to brown a bit on both sides. 

This is a good time to put the pasta to boil as per directions on the box. 

Add the smoothie made of the pepper, celery stalk and carrot to the mixture and continue cooking at lower temperture. At this time I try to skim excess fat from the surface.

After the liquid has been reduced a bit add the diced mushroom and wine. Continue to cook until the mushrooms are done.

Add heavy whipping cream and parsley and if there is not enough liquid add some water as well as the pasta will absorb some of that. Add pepper and taste to make sure it's salted enough remember you're adding pasta and it will dilute the salness a bit. 

Pour it over pasta and voila.