Name: Pappardelle with chicken and creamy mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 clove garlic, crushed; 1 small (80g) onion, chopped finely; 250 gram swiss brown mushrooms, sliced thinly; 3/4 cup (180ml) cream; 2 teaspoon chopped fresh rosemary; 50 gram butter, chopped; 500 gram pappardelle pasta; 200 gram cooked chicken, shredded thinly; 1/2 cup (50g) walnut pieces, toasted; 3/4 cup (60g) grated parmesan cheese; 1/4 cup coarsely chopped flat-leaf parsley; salt and freshly ground black pepper

Pappardelle with chicken and creamy mushroom sauce

Quick and easy as it is, this pappardelle with chicken and creamy mushroom sauce makes a surprisingly luxurious dinner for a dish that's verging on a store-cupboard classic.

Ingredients

2 tablespoon olive oil

1 clove garlic, crushed

1 small (80g) onion, chopped finely

250 gram swiss brown mushrooms, sliced thinly

3/4 cup (180ml) cream

2 teaspoon chopped fresh rosemary

50 gram butter, chopped

500 gram pappardelle pasta

200 gram cooked chicken, shredded thinly

1/2 cup (50g) walnut pieces, toasted

3/4 cup (60g) grated parmesan cheese

1/4 cup coarsely chopped flat-leaf parsley

salt and freshly ground black pepper

Method

1.Heat the oil in a large frying pan; cook garlic and onion, stirring, until onion softens. Add mushrooms; cook, stirring, until tender.

2.Add cream and rosemary to pan; bring to the boil. Reduce heat; simmer, uncovered, for about 3 minutes or until sauce thickens; stir in butter.

3.Meanwhile, cook the pasta in a large pan of well-salted, boiling water, uncovered, until just tender. Drain pasta and return to the pan.

4.Add the hot cream sauce to the hot pasta with the chicken, walnuts, half the cheese, and parsley; toss gently until combined. Season to taste with salt and pepper.

5.Serve immediately, topped with rest of cheese.

This recipe is best made just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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