Pasta with chanterelles: A quick and creamy seasonal delight

Pasta with chanterelles is a seasonal gem many eagerly anticipate year-round. You don't need to seek this dish on a restaurant menu because you can make fantastic pasta with chanterelles at home in just 20 minutes.

I'm not aiming for extravagance or experimentation. When chanterelles appear in my kitchen, I quickly find a use for them, and the recipes I use are effortless and straightforward. The pasta with chanterelles that my mom used to make was the best, and today, I see no reason not to recreate these recipes.

Chanterelles, onion, garlic, greens, and cream are a combination that always works. For dinner, I enrich the pasta with chanterelles by adding some meat, usually chicken or turkey. I sometimes add 2-3 tablespoons of grated Parmesan to modernize the dish, though this ingredient is optional. However, don't forget about fresh herbs, which work great in the creamy chanterelle sauce.

The choice of pasta is very individual, as there are so many on the market that it's hard to pick the best one for this dish. I usually go for ricciarelle (wavy ribbons), tagliatelle, or pappardelle, but farfalle (bow ties) or penne also work well.

Ingredients:

                      
• 10.5 oz chanterelles
• 21 oz chicken breast
• 10.5 oz favorite pasta, e.g., tagliatelle
• 1 onion
• 2 cloves garlic
• 1 cup heavy cream (30%)
• 3.4 fl oz water or broth
• Oil for frying
• Salt, freshly ground pepper
• Dried or fresh thyme
• Lemon juice to taste
• 3.5 oz grated Parmesan

Preparation:

1. Cut the chicken breast into cubes or small strips. Season with salt, freshly ground pepper, and thyme, then set aside for a few hours in the refrigerator to let the flavors meld and the meat marinate, though you can prepare the dish right away if needed.
2. Thoroughly clean the chanterelles, and cut the larger pieces into smaller ones.
3. In a hot pan, sauté the chopped onion until it becomes translucent, then add the chopped garlic. After 2 minutes, add the meat. Fry for about 4-5 minutes, then add the chanterelles.
4. Sauté everything for another 4 minutes, stirring frequently. Then, pour water or broth into the pan, add the cream, and chopped parsley. Stir everything and cook on medium heat until the chicken is done.
5. Meanwhile, cook the pasta according to the package instructions.
6. Finally, season the sauce with salt, pepper, and lemon juice. Add Parmesan and mix the pasta with the sauce.
7. Top everything with fresh parsley or fresh thyme and coarsely ground pepper.