Artichoke Chicken Pappardelle
- 1 pound dried pappardelle
- extra virgin olive oil
- 3 large cloves garlic, minced
- 2 boneless, skinless chicken breasts, 1/2 inch strips
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 pound mixed wild mushrooms (such as porchini, cremini, oyster, shiitake)
- 1 14 oz can quartered artichoke hearts
- 4 oz pancetta
- 1 cup white wine
- 1 cup heavy cream
- 3 tsp. white truffle oil
- Boil salted water in large stock pot. Add pappardelle and cook until al dente, about 10 minutes. Drain and return to pot. Meanwhile, heat 1 tbsp. olive oil in large saute pan over moderate heat and add garlic. Saute 1 minute. Salt and pepper chicken strips and add to sauteed garlic in pan. Sprinkle with dried herbs and cook until chicken is almost cooked through about 5 minutes. Add mushrooms to pan and cook until liquid mushrooms give off is mostly evaporated. Add pancetta and artichoke hearts, saute 2 minutes stirring. Add wine and cook until evaporated. Stir in cream and cook 2 minutes longer. Combine saute ingredients with pasta in the pot. Serve pasta drizzled with truffle oil.
extra virgin olive oil, garlic, chicken breasts, dried basil, oregano, mushrooms, hearts, pancetta, white wine, heavy cream, truffle oil
Taken from www.epicurious.com/recipes/member/views/artichoke-chicken-pappardelle-1200542 (may not work)