Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Truffle Pasta October 22, 2011

Jamie says: On my return trip from Italy, one pound of my luggage was gladly dedicated to Italian pasta. During our cooking day with Mauren Fant, we visited Volpetti, a store near the Testaccio Market in Rome, where a little Italian man who was so proud of his pasta, cheeses, meats, and pretty much everything he sold in the store sold me this pasta. Mauren taught us to look for 100% durum wheat semolina, so we found a pasta that was just that (and water, too, of course).

Earlier in the week, Mom shared a vision of a pasta with “lots of mushrooms and truffle oil” (a friend also mentioned that truffle oil is really good on our Two Sisters Dine Out blog), so I got to work in the kitchen the other night and made dinner…

Truffle Pasta

It was delicious! The truffle oil had a wonderful aroma and added a rich, distinct taste. I have become a truffle oil fan! The mushrooms were plentiful and the cheese brought the flavors together nicely.

Truffle Pasta


  • 1/2 lb italian pasta (Benedetto Cavalieri cassarecci, pasta di semola di grano duro)
  • 3 chicken breasts
  • 1/2 tsp oregano
  • 1/4 tsp basil
  • dash salt
  • dash freshly ground pepper
  • 12 oz sliced white mushrooms
  • 8 oz sliced baby bella mushrooms
  • 4 scallions (green onions)
  • 1/8 tsp sea salt
  • 6 cloves garlic
  • 5 oz spinach
  • 3 Tbsp infused white truffle oil (divided)
  • 1/2 cup shredded Parmesan cheese


  1. Preheat oven to 350 °F.
  2. Set a pot with water on a burner on high heat. Bring water to a boil. Add pasta. Cook for 12 minutes, stirring occasionally.
  3. Slice chicken breasts into 3/4″ strips. Place in a metal baking dish. Add oregano, basil, salt, and freshly ground pepper. Place in oven and bake for about 15 minutes or until cooked throughout.
  4. Quickly rinse and drain mushrooms in a colander to dry.
  5. Chop scallions. Mince garlic.
  6. In a large pan on medium heat, add 2 Tbsp truffle oil, mushrooms, scallions, garlic, and sea salt. Heat for about 15 minutes or until mushrooms are soft, stirring occasionally. Add spinach and cook and additional one minute, stirring frequently.
  7. Divide pasta into bowls. Drizzle with reserved truffle oil. Top with mushrooms, scallion, and garlic mixture. Add chicken. Sprinkle with Parmesan cheese.
  • Nutrition note: Truffle oil is mostly monounsaturated fat, which is a heart healthy fat.

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