John Myers
Casarecce with Chicken and Chanterelle Cream
The perfect casarecce with chicken and chanterelle cream recipe with a picture and simple step-by-step instructions.
- 350 g Chicken breast
- 300 g Fresh chanterelles
- 75 g South Tyrolean ham
- 1 Onion
- Salt
- Espelette pepper
- Pepper from the grinder
- 1 tbsp Flour
- 200 ml Cream
- 2 tbsp Olive oil
- 400 g Casarecce
- Clean the chanterelles, wash them briefly and drain well. Cut smaller if necessary. Peel and dice the onion. Wash the meat, pat dry, cut into bite-sized pieces and season with salt and pepper.
- Cook the pasta in plenty of boiling salted water until al dente.
- Heat the olive oil in a pan. Fry the meat cubes in it for approx. 2-3 minutes. Remove. Cut the ham into strips and fry them in the hot frying fat until crispy. Fry the chanterelles and onions for 3–4 minutes, season. Dust the flour over it and sauté briefly. Stir in a good 1⁄4 l of water and cream, bring to the boil. Put the chicken pieces in the sauce and simmer covered for about 5 minutes. Season to taste with salt, pepper and Espelette pepper. Drain the pasta and mix with the sauce. Serve everything.
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