Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pappardelle with chicken, chanterelles and cream. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sea salt and freshly cracked black pepper. Chef Craig Harding show us his Pappardelle pasta with Chanterelle mushroom recipe using Panasonic's next generation Induction Cooktop. Pour in the white wine and simmer until the wine is nearly evaporated.

Pappardelle with chicken, chanterelles and cream is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pappardelle with chicken, chanterelles and cream is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pappardelle with chicken, chanterelles and cream:

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

Fresh rosemary, crushed red pepper and Tomato & Basil sauce blend together to perfectly season juicy chicken thighs. Once removed from heat, the succulent meat shreds with ease before being served over pappardelle. Add cream and bring to a boil. Italian pasta penne gorgonzola and pine nuts.

Steps to make Pappardelle with chicken, chanterelles and cream:

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.

Pappardelle are served with chanterelles and radicchio and garnished with curls of Reggiano cheese. Photo about Pappardelle with chanterelle and cream on a wooden background. 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. Add remaining tablespoon olive oil to the skillet.

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