Pappardelle With Chicken And Wild Mushroom Ragù With Rosemary Balsamic And Parmesan Food

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù

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.

PAPPARDELLE WITH MUSHROOM RAGU

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
• Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
• When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.

PAPPARDELLE WITH MIXED WILD MUSHROOMS

Steps:

• Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
• Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

PAPPARDELLE WITH CHICKEN, MUSHROOMS, & WINE

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.

PAPPARDELLE WITH CREAMY CHICKEN SAUCE

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.