Tuesday, July 28, 2009

Chicken Pappardelle and Creamy Mushroom Sauce

Man oh man oh man - my pregnant friend just announced her weight on Facebook.

And I am, erm, not too far away from being the same weight as a woman carrying a 5 month old baby. That doesn't make me feel good at all. In fact, that makes me feel bad. And sad. And fat. (Hey, that rhymes)

Oh, and about that box of heart cookies I wrote about yesterday? We finished them. With the help of the husband, I demolished them after dinner. That was some serious sugar. Please don't judge us.

I don't see an end to this. I am making a sweet and salty chocolate cake this weekend.

Oh, and yes - back to why I logged on. My cooking attempt. Not too bad. Can't be good for the weighing machine considering the amount of cream that went it. But I like the crunch of the walnuts and the chicken was quite juicy!

Pappardelle chicken and creamy mushroom sauce

Adapted from the Australian Women’s Weekly The Complete Book of Modern Classics

Preparation time 15 minutes

Cooking time 15 minutes

Serves 2

1 tbp olive oil

1 clove garlic, crushed

1 small red onion (80g), chopped finely

125g swiss brown mushrooms, sliced thinly

1/2 cup cream

1 tsp finely chopped fresh rosemary

10g butter

250g fettucine

1 1/2 cup coarsely shredded cooked chicken

1/4 cup coarsely chopped toasted walnuts

1/8 cup coarsely chopped fresh italian parsley

1/2 cup finely grated parmesan

Heat oil in large frying pan and cook garlic and onion, until onion softens. Add mushroom and cook until just tender. Add cream and rosemary to pan and bring to a boil. Reduce heat and simmer uncovered until sauce thickens slightly. Add butter and stir until butter melts.

Cook pasta until tender and drain.

Add hot cream sauce, chicken, nuts, parsley and half of the cheese to the hot pasta. Toss gently and serve, sprinkled with remaining cheese

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