Tagliatelle With Shiitake Sauce And Chicken

Directions

1. Place dry mushrooms in medium bowl. Add in warm water and let soak till softened, about 30 min. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems. Heat oil in heavy large skillet over medium heat. Add in bacon and chicken and cook till fat renders, stirring frequently, about 3 min. Add in dry and fresh mushrooms and rosemary and saute/fry 3 min.
2. Pour off half of fat. Add in shallots to bacon in skillet and saute/fry 1 minute.
3. Add in dry and fresh mushrooms and rosemary and saute/fry 3 min. Add in stock and mushroom-soaking liquid. Boil till reduced to a glaze, about 10 min.
4. Add in half-and-half and simmer till beginning to thicken, about 5 min.
5. Remove from heat (can be prepared 3 days ahead, cover and chill.)
6. Add in pasta to large pot of boiling salted water. Cook till tender but still hard to bite, stirring occasionally. Meanwhile, rewarm mushroom sauce over medium-low heat. Drain pasta. Add in to sauce and stir till coated. Fold in 2/3 c. parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley. Serve immediately with garlic toasts, passing additional parmesan separately (see recipe for garlic toasts).