Pappardelle with Chicken and Mushrooms
Ingredients
- 1/4 C. dried porcini mushrooms
- 3/4 C. warm water
- 2 Tbs. butter
- 1 garlic clove, crushed
- 1 sm. handful chopped flat leaf parsley
- 1 sm. leek or 4 scallions, chopped
- 1/2 C. dry white wine
- 1 C. chicken stock
- 14 oz. fresh or dried Pappardelle pasta
- 2 skinless, boneless chicken breast portions, cut into thin strips
- 7 Tbs. mascarpone cheese
- salt and pepper to taste
- shredded basil leaves for garnish
Directions
Put the dried mushrooms in a bowl. Pour in the warm water and soak for 15-20 minutes. Tip into a fine strainer, set over a bowl and squeeze the mushrooms with your hands to release as much liquid as possible.
Chop the mushrooms finely and set aside the strained soaking liquid until required.
Melt the butter in a pan, add the mushrooms, garlic, parsley, and leek or scallions, with seasoning. Cook over low heat, stirring frequently, for about 5 minutes, then pour in the wine and stock, and bring to a boil. Lower the heat and simmer for about 5 minutes, or until the liquid has reduced and is thickened.
Start cooking the pasta in salted, boiling water according to package directions, adding the reserved soaking liquid from the mushrooms to the water.
Add the chicken to mushrooms, garlic, parsley, and leek or scallion. Simmer for 5 minutes, or until just tender. Add the mascarpone, a spoonful at a time, stirring after each addition, adding 1-2 spoonfuls of the water used for pasta. Season to taste.
Drain the pasta and tip it into a bowl. Add the chicken and sauce and toss well.
