Description
Full of flavorful thyme, seasonal mushrooms and robust red wine, this cosy pasta is the perfect way to kickstart fall!
Ingredients
- 4 Tablespoons Butter, Divided
- 1 Yellow Onion, Finely Chopped
- 3 cloves Garlic, Whole But Slightly Crushed
- 200 grams Chanterelles, Chopped
- 300 grams White Button Mushrooms, Chopped (about 6-8 Mushrooms)
- ¼ liters Red Wine
- ¼ liters Cream
- 1 Tablespoon Concentrated Chanterelle Stock, Or Other Concentrated Mushroom Stock
- 5 sprigs Fresh Thyme
- 250 grams Fresh Tagliatelle, Cooked 1 Minute Less Than Instructions
- 500 grams Chicken (Breasts Or Thigh Meat), Cut In Bite-size Pieces
- ¼ liters Pasta Water
- ⅛ liters Fresh Parmesan, Grated
Preparation
If desired, cook off the water from the mushrooms. To do that, heat a pan over medium-high heat. Add chopped mushrooms and cook until water comes out. Remove liquid continuously until no more water is left.
For the pasta:
Heat a pan, large enough to hold all the sauce and pasta, over medium heat. Add 1 1/2 tablesoons butter, chopped onion and crushed garlic cloves. Let cook for a few minutes, until fragrant.
Add mushrooms together with another 1 1/2 tablespoons butter. Let cook for a few minutes. If mushrooms start to look dry, add more butter.
Add red wine, increase temperature to medium-high, and cook for another 2 minutes.
Add cream, concentrated chanterelle stock and thyme. When it starts boiling, lower temperature to medium again. Let cook for at least 5 minutes, preferably 10 minutes.
In another pan (go ahead and use the mushroom pan again), heat remaining 1 tablespoon butter. Add chicken and cook until finished. Oh, and it’s probably about time to start the pasta now. Cook pasta for a minute less than directed on package.
With about 2 minutes left on the pasta, add chicken to the sauce together with the butter and water left in the pan.
When pasta is finished, add it to the sauce together with pasta water. Let cook for about 2 minutes, until pasta is al dente.
Mix in grated Parmesan. Serve!
