Creamy Red Wine Chicken Pasta
Ingredients
4 tablespoon butter divided, more if needed
1 yellow onion finely chopped
3 garlic cloves in one piece but slightly crushed
10 white button mushrooms chopped
1 lb chicken thigh filets or chicken breast, cut in bite-size pieces
1 cups red wine
2 tablespoon concentrated mushroom stock or a crumbled mushroom bouillon cube
20 fresh thyme sprigs + more to serve
1 cups cream heavy cream or half and half
½ lb fresh tagliatelle or other pasta, fresh or dry
1 cups pasta water
1 cups grated Parmesan + more to serve
Directions
Heat a pan, large enough to hold all the sauce and pasta, over medium heat. Add half of the butter, chopped onion and garlic cloves. Let cook for a few minutes, until fragrant.
Add the second half of the butter and allow to melt, then add the mushrooms. Let cook for a few minutes. If the mushrooms start to look dry, add more butter.
Push the mushrooms to one side of the pan and add the chicken on the other side. Cook separately until it’s got some color on all sides, then mix it up with the mushrooms.
Raise the temperature to medium-high, pour in the red wine, and cook for 2 minutes until about half of the wine has evaporated.
Add concentrated mushroom stock, thyme sprigs and cream. Bring to a boil, then lower the temperature to medium again. Simmer for 5-10 minutes, stir occasionally.
Meanwhile, cook the pasta. Cook it 1 minutes less than stated on the package, so it’s very al dente. Then drain and reserve some of the pasta water.
When the sauce is done, use kitchen forceps or a fork to remove the garlic cloves and thyme sprigs. Then add the pasta together with the pasta water. Mix, bring back to a boil, and simmer for 2 minutes, until the pasta is done.
Mix in the grated Parmesan, and serve topped with some fresh thyme & more Parmesan.
