Last Saturday I went to the Mediterranean Wholesalers, the Italian groceries store in Sydney Road, Brunswick. I love to go there to buy a variety of pasta; fresh and dried. Of course you have a selection of pasta in the local supermarkets such as Woolworths and Coles, but in Mediterranean, the selection is enormous. Conchiglione (seashell-shaped pasta), orecchiette, tagliatelle, pappardelle, ravioli, tortellini are among many others.

I bought a packet of fresh pappardelle, which is large and very broad fettucine. I looked for a recipe in the Pasta cookbook I got, and I chose this particular one just because I have all the ingredients in the fridge already. The original recipe uses fusilli.

Pappardelle with chicken and mushroom

(adapted from ‘Pasta’ from Murdoch Books Test Kitchen, 2008)

(serves 4)

  • 375 gr fresh pappardelle. Or you can use other pasta.
  • 2 tablespoons olive oil
  • 350 gr chicken tenderloins, cut into 2 cm pieces
  • 300 gr mushrooms. I used button, swiss brown and shitake.
  • 2 garlic cloves, finely chopped
  • 125 ml or 1/2 cup dry white wine
  • 185 ml or 3/4 cup light cream
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • 25 gr grated parmesan cheese, plus extra to serve

The ingredients

Step 1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.

Step 2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over high heat. Add the chicken and cook for 3-4 minutes, or until lightly browned. Remove from the pan.

Pan-fry the chicken until lightly browned

Step 3. Heat the remaining oil in the frying pan over high heat. Add the mushrooms and cook for 3 minutes. Add the garlic and cook for a further 2 minutes.

Pan-fry the mushrooms and garlic

Step 4. Pour in the wine, then reduce the heat to low and simmer for 5 minutes. Add the cream and cooked chicken and simmer for about 5 minutes, or until thickened. Stir in the lemon juice, parsley and parmesan. Season, then add the pasta, tossing until well combined. Serve with the extra parmesan.

Chicken and cream are added to the mushrooms

Pappardelle with chicken and mushroom

Oo la la… it’s so yummy! I like the texture of pappardelle better, it has more bite to it, more chewy compared to spaghetti or fettucine as they are thicker/ wider.

xxx,

Inge

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