Pappardelle With Chicken And Mushroom Sauce Recipes

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

Steps:

• Pulse mushrooms and garlic in a food processor until finely chopped.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
• Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
• Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
• Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

Steps:

• Wash and dry mushrooms thoroughly and slice thin.
• Heat olive oil in a large skillet.
• Add garlic and sauté over medium heat about 1 minute.
• When garlic begins to color, add sliced mushrooms.
• Sauté mushrooms over high heat until lightly colored.
• Add wine.
• Cook until wine is reduced by half, stirring constantly.
• Add parsley and cook 1 minute longer.
• Season with salt and pepper.
• Fill a very large saucepan two-thirds full with salted water.
• Bring water to a boil.
• Add pasta.
• Bring water back to a boil and cook pasta uncovered until 'al dente'.
• Drain pasta and place in skillet with sauce; add butter.
• Toss pasta, sauce and butter over medium heat until sauce coats pasta, 20 to 30 seconds.
• Serve immediately.

Steps:

• Preheat oven to 325°F.
• Saute mushrooms in butter in a large ovenproof saute pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates.
• Stir in the first 1/2 cup of red wine. increase the heat to high and boil until most of the wine evaporates, remove and set aside. wipe out pan and return it to the stove top.
• Brown the chicken in butter and oil(may need to do this in batches) in the saute pan over med heat, remove and set aside.
• Saute the pancetta in the pan drippings, cooking until it begins to brown. add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sauteed mushrooms.
• Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar.
• While chicken is in the oven prepare papardelle according to package directions; drain.
• Serve parpardelle with chicken and mushroom sauce.