The lovely @sourires_et_papilles now tried our Organico Durum wheat pasta and created this lovely recipe with it! As always, it’s absolutely mouthwatering, so grab your apron and get started!
Ingredients (serves 4):
500g Organico Durum wheat pasta
400g mushrooms of your choice
600ml of cream
2 chicken thighs
1 tbsp of olive oil
2 cloves of garlic
salt and pepper
Place the chicken thighs in an ovenproof dish (not greased) and cook in the oven at 200°C for 30 minutes.
In the meantime, peel and chop the shallot.
Make sure the mushrooms are free of any dirt and cut them into thin slices.
Add the olive oil and the onion to a pot and fry for 1 minute.
Add the mushrooms and cook them over low heat for about 15 minutes.
Pour in the cream and add the garlic. Let simmer over very low heat until the sauce thickens and reduces to about half its volume.
The chicken thighs should be cooked by now. Take them out of the oven and place them on a wire rack to cool.
Meanwhile cook the pasta as per packet instructions.
Chop the parsley.
Skin the chicken thighs, separate the flesh from the bones and cut it into pieces.
Add the chicken to the sauce, season with salt and pepper and let it simmer for another 5 minutes over low heat. Add parsley.
Drain the pasta and combine with the sauce.
Serve while still warm and garnish with Parmesan and more fresh parsley.