|350g / 12 oz skinless, boneless chicken, cut into thin strips
2 garlic cloves, finely chopped
350g / 12 oz dried pappardelle
salt and pepper
2 tbsp chopped fresh flat-leaf parsley, to garnish
40g / 1 1/2oz dried porcini mushrooms
175ml / 6 fl oz hot water
800g / 1 Ib 12 oz canned chopped tomatoes
1 fresh red chilli, deseeded and finely chopped
3 tbsp olive oil
Place the porcini in a small bowl add the hot water and leave to soak for 30 minutes. Meanwhile,
place the tomatoes and their can juices in a heavy-based saucepan and break them up with a wooden
spoon, then stir in the chilli. Bring to the 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. Sieve
the liquid through a coffee filter paper or muslin-lined sieve into the tomatoes and simmer for a
further 15 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a heavy-based frying pan. Add
the chicken and cook. stirring frequently, until golden brown all over and tender. Stir in the
mushrooms and garlic and cook for a further 5 minutes.
While the chicken is cooking, bring a large, heavy-based saucepan of lightly salted water to the
boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm
to the bite. 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 on to the pasta. Toss lightly, sprinkle with parsley and serve immediately.