Ingredients
Serves 4
40 g dried cep mushrooms
175 g hot water
800 g canned chopped tomatoes
1 fresh red chilli , finely chopped
1 tbsp olive oil
350 g skinless, boneless
chicken cut into strips
2 garlic cloves , chopped
350 g dried pappardelle
salt and pepper
2 tbsp chopped fresh flat- leaf
parsley to garnish
Method
1 . Place the ceps in a small bowl , add the hot water and soak for 30 minutes .Meanwhile ,place the tomatoes and their juice in a heavy-based saucepan and break them up, the stir in the chilli .Bring to the boil then reduce the heat and simmer ,stirring occasionally , for 30 minutes or until reduced.
2. Remove the mushrooms from their soaking liquid a slotted spoon ,reserving the liquid .Strain the liquid into the tomatoes through a coffee filter paper , or a sieve lined with cheesecloth ,and simmer for 15 minutes .
3 .Meanwhile ,heat 2 tablespoon of the olive oil in a heavy-based frying pan .Add the chicken and cook ,stirring frequently , until golden brown all over and tender .Stir in the mushrooms and garlic and cook for a further 5 minutes .
4 .While the chicken is cooking , bring a large ,heavy-based saucepan of lightly salted water to the boil . Add the pasta ,return to the boil and cook for 8-10 minutes , or until tender but still firm to the bite .Drain well ,then transfer to a warmed serving dish .Drizzling with the remaining olive oil and toss lightly .Stir the chicken mixture into the tomatoes sauce , season and spoon onto the pasta .Toss lightly ,sprinkle with parsley and serve at once .
Serves 4
40 g dried cep mushrooms
175 g hot water
800 g canned chopped tomatoes
1 fresh red chilli , finely chopped
1 tbsp olive oil
350 g skinless, boneless
chicken cut into strips
2 garlic cloves , chopped
350 g dried pappardelle
salt and pepper
2 tbsp chopped fresh flat- leaf
parsley to garnish
Method
1 . Place the ceps in a small bowl , add the hot water and soak for 30 minutes .Meanwhile ,place the tomatoes and their juice in a heavy-based saucepan and break them up, the stir in the chilli .Bring to the boil then reduce the heat and simmer ,stirring occasionally , for 30 minutes or until reduced.
2. Remove the mushrooms from their soaking liquid a slotted spoon ,reserving the liquid .Strain the liquid into the tomatoes through a coffee filter paper , or a sieve lined with cheesecloth ,and simmer for 15 minutes .
3 .Meanwhile ,heat 2 tablespoon of the olive oil in a heavy-based frying pan .Add the chicken and cook ,stirring frequently , until golden brown all over and tender .Stir in the mushrooms and garlic and cook for a further 5 minutes .
4 .While the chicken is cooking , bring a large ,heavy-based saucepan of lightly salted water to the boil . Add the pasta ,return to the boil and cook for 8-10 minutes , or until tender but still firm to the bite .Drain well ,then transfer to a warmed serving dish .Drizzling with the remaining olive oil and toss lightly .Stir the chicken mixture into the tomatoes sauce , season and spoon onto the pasta .Toss lightly ,sprinkle with parsley and serve at once .