Pappardelle with chicken, chanterelles and cream. Chef Craig Harding show us his Pappardelle pasta with Chanterelle mushroom recipe using Panasonic's next generation Induction Cooktop. Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.

Italian pasta penne gorgonzola and pine nuts. Photo about Pappardelle with chanterelle and cream on a wooden background. Fresh rosemary, crushed red pepper and Tomato & Basil sauce blend together to perfectly season juicy chicken thighs. You can have 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

Prepare 2 oz of dried chanterelle mushrooms.
You need 350 g of dry pappardelle.
You need 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.
Prepare 1 tbsp of unsalted butter.
Prepare 1/2 cup of freshly grated parmesan.
You need of Fresh Italian parsley, chopped for garnish.

Once removed from heat, the succulent meat shreds with ease before being served over pappardelle. The Best Chicken Pappardelle Recipes on Yummly Pork Pappardelle Puttanesca With Basil And Pecorino Cheese, Spicy Sausage Pasta, Creamy Pasta Toss With Smoked Sausage. Drain the noodles and add directly to the chicken mixture, tossing to coat.

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..

Pour in the white wine and simmer until the wine is nearly evaporated. Add the cream and bring the sauce to a boil. Add cream and bring to a boil. Add remaining tablespoon olive oil to the skillet. Add the hot cream sauce to the hot pasta with the chicken, walnuts, half the cheese, and parsley; toss gently until combined.