Zucca with Creamy Prosecco and Mushroom Sauce

Preheat the oven to 400° F. Line a baking sheet with foil. Place the chicken thighs in a large bowl and combine with the salt, garlic powder, paprika, thyme, pepper and olive oil. Toss well, then place the thighs on the baking sheet. Cook for about 15-20 minutes, until the chicken is cooked through. Let cool, then dice into small pieces and set aside.

Place a large saute pan over medium high heat. Allow the pan to become hot, then add in the mushrooms. Dry fry the mushrooms, stirring occasionally, to let the moisture out and the mushrooms to become golden. Once the mushrooms are lightly golden on all sides, add in the olive oil and butter and lower the heat to medium. Cook for 1-2 minutes, then add in the garlic and thyme. Saute a couple minutes more, until the garlic is fragrant and stirred through the mushrooms.

Bring a pot of generously salted water to a boil. Cook the pasta to al dente according to the package directions. Reserve 1/4 cup of pasta water before straining.

Add the Prosecco to the saute pan and begin to deglaze, making sure to scrape up the browned bits from the bottom of the pan. Simmer and reduce by 3/4, then stir in the cream. Bring to a simmer for about 5 minutes, then season with salt and pepper. 

Stir in the pasta water, pasta, and chicken, then cook a few minutes more to allow the sauce to coat the pasta. Serve.

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Chef's Note: For an alcohol-free version, this dish can be made without the Prosecco. Simply omit it and use broth instead

Pasta Swaps: This recipe would also work well with Sfoglini Radiators, Vesuvio, or Cascatelli.