Summary

Ingredients

• 10 g porcini mushrooms, dried
• 200 g chicken, lean, preferably boneless les
• 1 clove garlic
• 200 g mushrooms, mixed, fresh
• 50 ml wine, white, semi-dry, approx.
• Pepper, freshly ground, black
• Salt, (sea salt)
• olive oil
• 250 g pasta, durum wheat, to taste
• 250 g cream
• 100 g Parmesan, fresh, rated, e.. Grana Padano
• 5 basil leaves, fresh

For decoration:

• Olive oil, extra
• possibly parmesan, grated

Print Recipe Pin Recipe

Instructions

1. Put the dried mushrooms in a deep plate and pour hot water over them, soak for a few minutes. Strain, collect approx. 150 ml of the dripping water. The mushroom water should make about 200 ml of liquid with the wine. Cut the meat into bite-sized pieces if thighs (better, don`t taste so dry!) Are used, remove them beforehand and peel them. Season with salt and pepper.
2. Peel the garlic clove and cut into thin slices. Clean and pick the fresh mushrooms. Heat a dash of olive oil in a large saucepan (all ingredients should fit in later!). Sear the meat in it, add the mushrooms and garlic, deglaze with the mushroom stock and wine mixture. Simmer over medium heat for approx. 10 minutes until the liquid is slightly reduced and the meat is cooked through.
3. Meanwhile, cook the pasta in sufficient salted water according to the package instructions until al dente. Drain well, don`t put off !! Add the cream to the chicken, bring to the boil while stirring briefly and season well with salt and pepper.
4. Add the pasta to the sauce, mix thoroughly, add a good 70g of the grated Parmesan, mix in the basil. Put in a baking dish, sprinkle with the remaining Parmesan and grill briefly in the oven until the cheese takes on a golden yellow color. Arrange on plates before serving, drizzle with olive oil and. Garnish with freshly grated Parmesan.