Strozzacavalli with smoked chicken in a vermouth cream and Asiago cheese

Ingredients for 4 persons:

1 χ 500 g Strozzacavalli pasta
3 cloves garlic slivered
2 cup white mushrooms quartered
1 leek (white only) diced
3 cups 35% cream
1 tbsp fresh thyme chopped
fresh shaved asiago cheese
1 tbsp extra virgin olive oil
1 french shallot finely diced
1/2 cup dry vermouth
1/2 lb diced smoked chicken breast
4 med. Tomatoes seeds removed and diced salt and pepper to taste

METHOD

In a pot of salted water boil strozzacavalli pasta for 11-14 minutes. Ιn a large skillet heat olive oil, add garlic and cook till lightly golden for 2-3 minutes, add shallots and cook till transparent. Add mushrooms and sauté for 4-5 minutes. Add vermouth and flambé. Add leeks and cream and cook until reduced by haΙf. Add tomatoes and thyme. Season to taste with salt and pepper. Toss pasta with sauce and serve with shaved imported asiago.

Recipe from: Chef Richard Dauginis "Pusateri's Fine Food" - Toronto - Ontario