Ribbon noodles with mushrooms and chicken

Name: Ribbon noodles with mushrooms and chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Shallots; 300 g Oyster mushrooms; 300 g Mushrooms; 200 g cherry tomatoes; 400 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS dry sherry; 250 g Whipped cream; 400 g Pappardelle (wide ribbon noodles); 1/2 bunch Thyme

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Shallots
300 g Oyster mushrooms
300 g Mushrooms
200 g cherry tomatoes
400 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS dry sherry
250 g Whipped cream
400 g Pappardelle (wide ribbon noodles)
1/2 bunch Thyme

Directions

1
Peel the shallots and cut into slices. Clean the mushrooms, wash them if necessary and cut them in half depending on size. Wash, clean and halve the tomatoes. Wash chicken filet, dab dry and cut into cubes.
2
Heat the oil in a frying pan. Sauté the shallots in it. Add chicken cubes and fry for approx. 5 minutes, turning vigorously. Add mushrooms and fry for another 2 minutes. Season with salt and pepper.
3
Deglaze with sherry, 100 ml water and cream. Simmer for 10-15 minutes at low heat. Add the tomatoes 5 minutes before the end of the cooking time. Meanwhile cook the pasta in plenty of boiling salted water for about 8 minutes until al dente.
4
Then drain. Wash the thyme, dab dry and pluck the leaves from the stems. Arrange noodles and ragout on plates and sprinkle with thyme.