Creamy Chicken Bastos with Mushrooms and Zucchini

Ingredients

• 300 g Bastos pasta (small shells) (Small shells, ideal for absorbing the sauce)
• 400 g Boneless, skinless chicken (Cut into bite‑size pieces)
• 2 pieces Zucchini (Lightly peeled, cut into large dice)
• 1 piece Onion (Peeled and finely chopped)
• 250 g Mixed mushrooms (chanterelles, button mushrooms, etc.) (Pre‑sliced, ready to use)
• 2 tbsp Olive oil (For browning the chicken and vegetables)
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh parsley (Chopped)
• 1 tbsp Chives (Chopped)
• 1000 ml Chicken broth (Prepared with a cube or homemade)
• 1 tsp Turmeric powder
• 1 tsp Ground ginger
• 1 tsp Sweet paprika
• 0.5 tsp Hot paprika (spicy paprika)
• 200 ml Semi‑thick liquid cream (To make the sauce velvety)
• 50 g Grated Parmesan (Ideally aged 24 months)
• 1 tsp Dried Italian herbs (Optional, for extra aroma)

Instructions

1. Prepare the vegetables

   Lightly peel the zucchini (leaving a thin skin), cut into large dice. Peel the onion and finely chop it. The mushrooms are already sliced; set aside.

   Time: PT10M

2. Brown the chicken

   Heat 2 tbsp olive oil in the pot over medium‑high heat. Add the chicken pieces and brown 2‑3 minutes each side until well‑golden.

   Time: PT5M

   Temperature: 180°C

3. Sauté the zucchini

   Remove the chicken and set aside. In the same pot, add the zucchini dice and brown 4‑5 minutes, stirring.

   Time: PT5M

   Temperature: 180°C

4. Sweat the onion

   Add the chopped onion to the pot, season lightly with salt and cook 6‑7 minutes until translucent.

   Time: PT7M

   Temperature: Medium

5. Cook the mushrooms and herbs

   Stir in the sliced mushrooms, parsley and chives. Cook 10 minutes, stirring, until the mushrooms release their liquid and it evaporates.

   Time: PT10M

   Temperature: Medium

6. Absorption cooking of the pasta

   Return the chicken to the pot. Add the bastos pasta, chicken broth, turmeric, ginger, sweet paprika and hot paprika. Bring to a boil, cover and simmer over medium heat for 25 minutes, stirring occasionally, until the pasta is al dente and the liquid is almost fully absorbed.

   Time: PT25M

   Temperature: 90°C

7. Creamy finish

   Remove the chicken pieces (optional) and stir in the liquid cream, grated Parmesan and Italian herbs. Mix for 5 minutes over medium heat until the sauce becomes velvety. Return the chicken to the sauce to re‑heat.

   Time: PT5M

   Temperature: Medium

8. Serving

   Place the creamy pasta risotto in shallow bowls, sprinkle with a little extra Parmesan and fresh parsley. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bastos pasta (small shells): ditalini, orzo, small shells
• Instead of Boneless, skinless chicken: turkey, firm tofu
• Instead of Zucchini: yellow squash, carrots
• Instead of Onion: shallot
• Instead of Mixed mushrooms (chanterelles, button mushrooms, etc.): porcini, shiitake
• Instead of Olive oil: sunflower oil, butter
• Instead of Fresh parsley: coriander
• Instead of Chives: tarragon
• Instead of Chicken broth: water + vegetable cube
• Instead of Turmeric powder: saffron powder
• Instead of Ground ginger: fresh grated ginger
• Instead of Sweet paprika: pimentón
• Instead of Hot paprika (spicy paprika): Cayenne pepper
• Instead of Semi‑thick liquid cream: thick crème fraîche, coconut milk
• Instead of Grated Parmesan: pecorino, grana padano
• Instead of Dried Italian herbs: herbes de Provence

Equipment Needed

• Heavy‑bottomed pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Cheese grater (optional)
• Measuring spoons

Critical Steps — Do Not Skip

• Brown the chicken to develop flavor.
• Drain the mushrooms to remove excess water.
• Absorption cooking of the pasta: respect the time and liquid‑to‑pasta ratio.
• Incorporate the cream and Parmesan off the boiling heat to obtain a velvety sauce.

Chef Tips from the Video

• Use freshly grated Parmesan for a stronger flavor.
• Add a pinch of nutmeg with the cream for more depth.
• Serve immediately; the pasta risotto loses its creamy texture as it cools.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 1 month after completely cooling.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Pre‑cook the broth and keep it refrigerated.
• Chop the vegetables the day before and store in an airtight container.
• The chicken can be browned ahead of time and reheated at the end.