Chicken & Wild Mushroom Pappardelle Recipe
roasted organic chicken, fresh herbs, truffle oil, parmesan
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Ingredients
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Pasta
Chicken
Mushroom Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Chicken Preparation
- 2
Roast the Chicken
Preheat your oven to 400°F (200°C). Rub the organic chicken breasts with olive oil, salt, black pepper, fresh thyme, and rosemary. Place them on a roasting pan and roast for 25-30 minutes or until the internal temperature reaches 165°F (74°C). Let them rest before slicing.
Mushroom Sauce Preparation
- 3
Sauté the Mushrooms
In a large skillet, melt the butter over medium heat. Add the mixed wild mushrooms and sauté for about 5-7 minutes until they are golden brown. Stir in the minced garlic and cook for an additional minute.
- 4
Make the Sauce
Pour in the heavy cream and bring to a simmer. Stir well and let it cook for 3-5 minutes until slightly thickened. Add the truffle oil, grated parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
Combine and Serve
- 5
Combine Pasta and Sauce
Add the cooked pappardelle to the mushroom sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- 6
Plate the Dish
Slice the roasted chicken and place it on top of the pappardelle. Garnish with chopped parsley and additional parmesan cheese before serving.