Chicken Breast and Pasta with Truffle Oil- From Portly Cooks = How COLD is it?

This recipe is from Portly Cooks a food blog that I follow. Portly learned this when he was cooking recently at a restaurant. He is located in Britain. I like his recipes for their simplicity, elegance and ease of making.



1 small Chicken Breast
80g Spaghetti (3 ounces)
1 tbsp Truffle Oil
Cavolo Nero: Dragon Kale*
100g Wild Mushrooms sliced (1-1/3 Cup) Agaricus family


  • Preheat the oven to 200C/400F degrees and cook the chicken for about 10 minutes.
  • Boil water in a pan and cook spaghetti for 7 minutes, while the chicken bakes
  • In a large pan with a tablespoon of oil saute the mushrooms on low heat
  • When the spaghetti is done add the dragon kale to the mushrooms to wilt
  • Then add the truffle oil to the pan.

Plate topped with the chicken!

chicken with spinach pasta ckatt

My notes: I wrote to Portly to ask what are wild mushrooms. He responded that they are a flat mushroom, but portobello, cup, or button mushrooms would work. I cooked the chicken longer than 10 minutes. I never know with my oven…it’s an old Creaky thing. I used Capellini pasta – cooks in three minutes. Spinach replaced the Dragon Kale, which I can buy in Summer at the Minneapolis Farmers’ Market. Topped the dish with some grated Romano cheese. Yum.

When I read about the mushrooms, I wondered where I could buy wild mushrooms near me. As it turned out there’s an Indoor Market in St Paul, Minnesota with a vendor that grows and sells mushrooms. St. Paul’s Keg & Case adds MN’s first wild foods grocery store, with mushrooms grown in-house at The Gentleman Forager Market. (I haven’t visited there yet.) I found a small bottle of Truffle oil from the Isle of Britain which has begun to produce truffle oil.

*”Cavolo nero is known as black cabbage, dinosaur kale or Tuscan kale. … Cavolo nero has stippled, plume-shaped leaves with thick stalks. … Store cavolo nero for a couple of days in your fridge’s vegetable crisper with the stems wrapped in a moist paper towel.” Retrieved 1/29/19 from a New Zealand site called:



I won’t be going anywhere soon. Not until Saturday. We are in the midst of a severe weather system as is much of the Midwest.


squirrels ckatt 2015-two in tree 5-14-16

*Brrrrr* All Squirrels Stay Inside!!!!!

“Wind chills are expected to fall to 25 below to 35 below zero Fahrenheit
today. Dangerous wind chills of 45 below to 65 below zero are
expected for most of the period from Tuesday night through
Thursday morning. This is a life-threatening situation for those
spending any prolonged period outdoors without proper clothing. A
Wind Chill Warning is in effect from Tuesday through Thursday
morning area wide.”

Thanks for stopping by my kitchen.

May you have a happy day. Stay warm.




About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Art and Architecture, Meat, Pasta, Slow food and art in the kitchen and tagged , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Chicken Breast and Pasta with Truffle Oil- From Portly Cooks = How COLD is it?

  1. MNL says:

    I’ve never tried truffle oil as I heard it’s pretty expensive but I’ve noticed they use it on cooking shows quite a bit. The recipe looks good and I like that you gave alternatives in case the items are hard to find.

  2. I love anything with truffle oil. And it’s been seriously cold here in New Orleans too. We’ve had temps in the 40’s at least three times this year. Brrrrrr!!

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