Chicken & Wild Mushroom Papardelle Recipe
roasted organic chicken, fresh herbs, truffle oil, parmesan cheese
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Ingredients
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Pasta
Chicken
Mushroom Sauce
Garnish
Method
Preparation
- 1
Roast the Chicken
Preheat your oven to 400°F (200°C). In a large bowl, mix the olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and black pepper. Rub this mixture all over the organic chicken thighs. Place the chicken on a baking sheet lined with parchment paper and roast for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes, then shred the meat off the bone.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
Mushroom Sauce
- 3
Sauté the Mushrooms
In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3 minutes. Add the wild mushrooms and cook for an additional 5-7 minutes until they are tender and browned.
- 4
Make the Sauce
Pour in the chicken broth and bring to a simmer, allowing it to reduce slightly, about 5 minutes. Stir in the heavy cream and let it cook for another 3-4 minutes until thickened. Add the truffle oil and stir well.
Combine
- 5
Mix It All Together
Add the cooked pappardelle and shredded roasted chicken to the mushroom sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to reach your desired consistency. Stir in the grated Parmesan cheese until melted and combined.
- 6
Serve
Plate the pasta and garnish with fresh parsley and additional Parmesan cheese if desired. Enjoy your Chicken & Wild Mushroom Pappardelle!