recipes
Pappardelle with Mediterranean chicken and mushroom ragout
2012-02-08
Ingredients
- 1 chicken breast, cut into small pieces
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 cloves garlic, chopped
- 1 tbsp tomato puree
- 200g mushrooms
- 1 small aubergine, thinly sliced
- 1 chilli, chopped
- 1 x 400g can chopped tomatoes (PREGO)
- 100ml white wine
- 1 tsp oregano
- Chopped parsley
- 200g Kalamata olives
- 400g pappardelle pasta, cooked
- You will also need some parsley and Parmesan shavings for serving
Method
Heat the oil in a thick bottom pan and cook the chicken pieces Season with salt and pepper, and then remove the chicken from the pan. Add the onion and garlic to the pan and cook until soft. Stir in the thinly sliced aubergine, chilli, oregano and mushrooms. Add the cooked chicken back into the pan, along with the tomato paste and herbs. Continue to cook for a further 2 minutes. Next, stir in the wine and reduce slightly before adding and the tomato pulp and olives. Season to taste, lower the heat, and allow to simmer gently for approximately 30 minutes. When ready, serve the Mediterranean chicken and mushroom ragout with the pappardelle pasta. Sprinkle over the chopped parsley and Parmesan shavings and serve.
Suggested accompanying wine: DELICATA Medina Rose Grenache D.O.K. Malta
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