Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pappardelle with chicken, chanterelles and cream. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pappardelle with chicken, chanterelles and cream is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Pappardelle with chicken, chanterelles and cream is something that I have loved my entire life.
See great recipes for Pappardelle with chicken, chanterelles and cream too! Saved from userealbutter.com. pappardelle with chanterelles recipe. Jazz up your chicken with this creamy mushroom chicken recipe!
To get started with this particular recipe, we must prepare a few ingredients. You can cook pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pappardelle with chicken, chanterelles and cream:
- Prepare 2 oz dried chanterelle mushrooms
- Take 350 g dry pappardelle
- Make ready 6 chicken thighs, boneless and skinless, cut into 2 cm cubes
- Make ready 1 medium onion, chopped
- Take 3 cloves garlic, finely chopped
- Prepare 2 cups heavy cream
- Prepare 1 tbsp unsalted butter
- Take 1/2 cup freshly grated parmesan
- Take Fresh Italian parsley, chopped for garnish
Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld. Taste and season with additional salt and pepper if necessary. Home » pasta » Creamy chicken and mushroom pappardelle.
Instructions to make Pappardelle with chicken, chanterelles and cream:
- 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.
This post may contain affiliate links, and I will earn a commission if you purchase through them. There is no additional cost to you. Please read my disclosure for more info. At Lidia Bastianich's Felidia restaurant in New York, chefs make pappardelle or fettuccine fresh and serve it with mushroom sauce — chanterelles and morels in the spring, porcini in the fall. Wash the chicken with water and pat it dry with paper towels.
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