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Barilla® Whole Grain Penne With Fennel, Porcini Mushrooms, Arugula and White Wine
Penne Integrali con Finocchi, Porcini, Rucola e Vino Bianco

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

1 boxBARILLA® Whole Grain Penne
3 tablespoonsolive oil
2 clovesgarlic
1 bulbfennel, diced
2 cupsdry porcini mushrooms
1 package (2 ounces)arugula
1 teaspoonthyme
½ cupwhite wine
¾ cupchicken broth
to tastesalt


BRING a large pot of salted water to a boil.
REHYDRATE the dry mushrooms for 5 minutes in a small bowl of hot (boiling) water.
COOK garlic and olive oil in a sauté pan olive until the garlic becomes slightly yellow.
ADD diced fennel and cook over medium high heat for 5 minutes or until it starts browning a bit.
DRAIN the mushrooms and add to the skillet; sauté for three minutes. Add the white wine and continue cooking until the liquid is reduces by three-fourths.
ADD the chicken stock and continue cooking until the liquid is reduced by three-fourths again. Season with salt and pepper
COOK the Whole Grain Penne according to the package directions.
ADD the arugula to sauce mixture and allow to wilt down for 30 seconds.
ADD drained Whole Grain Penne to the sauce and toss well to combine.




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