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Before you jump to Pappardelle with chicken, chanterelles and cream recipe, you may want to read this short interesting healthy tips about
How to Elevate Your Mood with Food.
Many of us have been trained to believe that comfort foods are not good and must be avoided. But if your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be totally nutritious and it’s good for you to consume them. Some foods honestly do raise your mood when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try a number of these.
Put together a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all wonderful for raising your mood. This is because seeds and nuts have plenty of magnesium which raises your brain’s serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given point in time. The higher your serotonin levels, the more pleasant you will feel. Nuts, in addition to improving your mood, can be a super source of protein.
See, you don’t need to stuff your face with junk food when you are wanting to feel better! Test out these tips instead!
We hope you got benefit from reading it, now let’s go back to pappardelle with chicken, chanterelles and cream recipe. You can cook pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Pappardelle with chicken, chanterelles and cream:
- You need 2 oz dried chanterelle mushrooms
- Take 350 g dry pappardelle
- Prepare 6 chicken thighs, boneless and skinless, cut into 2 cm cubes
- Provide 1 medium onion, chopped
- Take 3 cloves garlic, finely chopped
- Prepare 2 cups heavy cream
- Prepare 1 tbsp unsalted butter
- Take 1/2 cup freshly grated parmesan
- Provide Fresh Italian parsley, chopped for garnish
Steps to make Pappardelle with chicken, chanterelles and cream:
- Pour the dried mushrooms into a bowl and add 2 cups of hot water. Let soak for 30 minutes, then fish the mushrooms out and rinse them under cold water. Put the mushrooms on a paper towel lined plate to dry. Pour the soaking liquid through a a sieve lined with a coffee filter to remove any impurities, and set it aside.
- Put a large pot of salted water on high heat but don't add the noodles yet.
- Add a splash of olive oil to a large pan on medium-high heat. Season the chicken pieces with salt and pepper and fry them until they're browned and cooked, about 6 or 7 minutes. Remove the chicken to a plate.
- Drop the noodles into the pot of boiling water and cook about 1 minute shy of the instructions. Continue making the sauce as you wait.
- Roughly chop the mushrooms and add them to the pan you used for the chicken. Add a splash of olive oil if the pan seems a little dry. Fry the mushrooms until they brown a little (about 3 or 4 minutes).
- Add the onion and garlic and continue frying for 2 minutes. Return the chicken to the pan. Add the mushroom liquid and let simmer until only a few tbsp of liquid remains.
- Turn the heat down to medium. Add the cream, butter, a pinch of salt and several grinds of freshly cracked black pepper. Whisk in the parmesan. Toss in the mostly-cooked pappardelle noodles and give them a few minutes to soak up some of the sauce. Serve topped with more grated parmesan and a sprinkle of Italian parsley.
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