Pappardelle with Chicken, Aspargus and Porcini Mushrooms

Category: Main Courses: Poultry, Pasta and Casseroles


Ingredients:
3/8 c. dried porcini mushrooms

3/4 c. water

1 lb. canned chopped tomatoes
1 fresh red chile, seeded and finely chopped
3 tbsp. olive oil
2 small chicken breasts, cut into strips
2 garlic cloves, finely chopped
1 bunch of aspargus, cut in 3's, chop the ends off
2 cups dried pappardelle
salt and pepper to taste
2 tbsp. chopped fresh flat-leaf parsley, reserve some for garnish

Directions:
 Place the porcini in a small bowl, add the hot water, and let soak for 20 mins. Meanwhile, place the tomatoes and their can juices in a heavy-bottom pan and break them up with a wooden spoon, then stir in the chile. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 30 minutes, or until reduced.
Remove the mushrooms from their soaking liquid with a slotted spoon, reserving the liquid. Strain the liquid through a coffee filter paper into the tomatoes and simmer for an additional 15 minutes. Meanwhile, heat 2 tbsp. of the olive oil in a heavy bottom skillet. Add the chicken and cook, stirring frequently, until golden brown and all tender. Stir in the mushrooms, aspargus and garlic and cook for 5 mins.
While the chicken is cooking, bring a large, heavy-bottom pan of lightly salted water to a boil. Add the pasta, and cook for 8-10 mins (al dente). Drain well, transfer to a warmed serving dish, drizzle with the remaining olive oil, and toss lightly. Stir the chicken mixture into the tomato sauce, season to taste with salt and pepper, and spoon it into the pasta. Toss lightly, sprinkle with parsley and serve.