Recipe: Yummy Pappardelle with chicken, chanterelles and cream

Pappardelle with chicken, chanterelles and cream. Pour in the white wine and simmer until the wine is nearly evaporated. Add the cream and bring the sauce to a boil. Fresh rosemary, crushed red pepper and Tomato & Basil sauce blend together to perfectly season juicy chicken thighs.

Wild and tasty chanterelle's make their debut every June. Foragers count down the days to go out in nature to find these incredible palate party mushrooms. We encourage people to eat chanterelle's cause they are just so good. You can cook Pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pappardelle with chicken, chanterelles and cream

You need 2 oz of dried chanterelle mushrooms.
Prepare 350 g of dry pappardelle.
It's 6 of chicken thighs, boneless and skinless, cut into 2 cm cubes.
Prepare 1 of medium onion, chopped.
Prepare 3 cloves of garlic, finely chopped.
It's 2 cups of heavy cream.
It's 1 tbsp of unsalted butter.
Prepare 1/2 cup of freshly grated parmesan.
You need of Fresh Italian parsley, chopped for garnish.

So we have an easy recipe to help you on your chanterelle journey. Italian pasta penne gorgonzola and pine nuts. The Best Chicken Pappardelle Recipes on Yummly Pork Pappardelle Puttanesca With Basil And Pecorino Cheese, Spicy Sausage Pasta, Creamy Pasta Toss With Smoked Sausage.

Pappardelle with chicken, chanterelles and cream instructions

Pour the dried mushrooms into a bowl and add 2 cups of hot water. Let soak for 30 minutes, then fish the mushrooms out and rinse them under cold water. Put the mushrooms on a paper towel lined plate to dry. Pour the soaking liquid through a a sieve lined with a coffee filter to remove any impurities, and set it aside..
Put a large pot of salted water on high heat but don't add the noodles yet..
Add a splash of olive oil to a large pan on medium-high heat. Season the chicken pieces with salt and pepper and fry them until they're browned and cooked, about 6 or 7 minutes. Remove the chicken to a plate..
Drop the noodles into the pot of boiling water and cook about 1 minute shy of the instructions. Continue making the sauce as you wait..
Roughly chop the mushrooms and add them to the pan you used for the chicken. Add a splash of olive oil if the pan seems a little dry. Fry the mushrooms until they brown a little (about 3 or 4 minutes)..
Add the onion and garlic and continue frying for 2 minutes. Return the chicken to the pan. Add the mushroom liquid and let simmer until only a few tbsp of liquid remains..
Turn the heat down to medium. Add the cream, butter, a pinch of salt and several grinds of freshly cracked black pepper. Whisk in the parmesan. Toss in the mostly-cooked pappardelle noodles and give them a few minutes to soak up some of the sauce. Serve topped with more grated parmesan and a sprinkle of Italian parsley..

Photo about Pappardelle with chanterelle and cream on a wooden background. Pasta with chanterelle mushroom and ingredients on blue wooden background. Pappardelle are served with chanterelles and radicchio and garnished with curls of Reggiano cheese. Pappardelle is easily one of our favorite comfort foods because it combines freshly cooked noodles with tasty additions. If you're not sure which ingredients to add to your pasta to take your dish to the next level, opt for our pappardelle with chanterelle mushrooms and egg recipe for guaranteed.