Pasta Pomodoro Pollo alla Valdostana Source: Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona 4 (6- to 7-ounce) chicken breasts, pounded to 1/2-inch thick 4 slices imported fontina cheese 4 slices prosciutto 1 ounce dried porcini mushrooms 2 medium portobello mushrooms caps, peeled and sliced 2 cloves garlic, chopped 1 small bunch Italian flat-leaf parsley, washed and chopped 1/2 cup dry white wine 1/2 cup chicken stock Flour for dusting 3 tablespoons butter 3 tablespoons olive oil 4 ounces orzo pasta, cooked according to package instructions,     drained and kept warm 2 small tomatoes, diced 1 bunch spinach, washed Soak dried porcini mushrooms in a cup of warm water to reconstitute; drain. Lightly dust both sides of the chicken breasts flour. Sauté in 1 tablespoon oil and 1 tablespoon butter, until both sides are golden. Remove chicken from pan; reserve warm. Add 1 tablespoon butter, portobello mushrooms and half the garlic to the pan; stirring often; cook 2 to 3 minutes. Deglaze the pan with wine; reduce. Add chicken stock and porcini mushrooms and their soaking water; boil mixture uncovered until liquid reaches a syrupy consistency. In a separate pan, sauté spinach with 1 tablespoon olive oil, salt and pepper until just wilted. Mix pasta with tomato, 1 tablespoon butter and salt and pepper. Place chicken breasts in the pan over the mushrooms. Add a slice of prosciutto to each breast; top with a slice of fontina cheese. Cover mixture, then simmer until cheese melts. Place pasta and spinach on serving platter. Top with chicken breasts and mushroom sauce. Serve immediately. Makes 4 servings.