Recipe: Delicious Pappardelle with chicken, chanterelles and cream

Pappardelle with chicken, chanterelles and cream. Add the cream and bring the sauce to a boil. Cook pappardelle according to package instructions (keeping colors separate) until al dente. Heat the clarified butter in a pan and sauté the chanterelles with the garlic and ham.

See great recipes for Pappardelle with chicken, chanterelles and cream too! Stir the chicken of cream sauce into the mixture and heat the contents until you achieve the desired level of consistency. For thinner sauce, pour several tablespoons of white wine into the mixture. You can have Pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pappardelle with chicken, chanterelles and cream

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

Add the cooked pasta into the mushroom and garlic mixture. In a large Dutch oven or heavy pot, heat oil over medium-high. Home » pasta » Creamy chicken and mushroom pappardelle. This post may contain affiliate links, and I will earn a commission if you purchase through them.

Pappardelle with chicken, chanterelles and cream instructions

1. 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..
2. Put a large pot of salted water on high heat but don't add the noodles yet..
3. 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..
4. 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..
5. 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)..
6. 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..
7. 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..

There is no additional cost to you. Pesto Pappardelle With Chicken, Broccoli & Spinach Jack Slobodian. Wash the chicken with water and pat it dry with paper towels. Then season the chicken with garlic salt. Then add oil, once the oil is hot add the chicken and brown both sides.