Pappardelle with Chicken and Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1/4 cup olive oil
  • 3 boneless, skinless chicken breasts
  • 2-3 cloves garlic, minced
  • 1 onion, chopped
  • 1 small can (6 oz) tomato paste
  • 1 cup white wine
  • 2 cups warm water
  • 1 large can (28 oz) diced tomatoes
  • 1/4 cup chopped fresh basil
  • salt and pepper
  • 1/2 lb sliced mushrooms
  • fresh parsley (for garnish)
  • 1 lb pappardelle pasta
  1. In a large heavy-bottomed pot (I used a dutch oven), heat the oil over medium-high heat. Pat dry the chicken breasts with a paper towel to eliminate excess moisture, then carefully place in the pot. Allow chicken to brown, then remove to a plate. When cooled, shred with two forks and set aside.
  2. In the same pot, add the onions and garlic and reduce heat to medium. Allow onions to soften, stirring every so often about 3-5 minutes. Add the tomato paste, wine and water, and stir to combine. Add the canned diced tomatoes, basil, shredded chicken, and salt and pepper to taste. Stir, and bring everything to a boil over high heat.
  3. Once boiling, cover the pot and reduce heat to low. Simmer for 30-45 minutes, then remove cover, add the mushrooms, and continue to cook for an additional 15 minutes.
  4. While the sauce is cooking, prepare pasta according to the box's instructions. Ideally, use pappardelle for your base, but if your store doesn't have that, fettucine or another wide long pasta is great too.
  5. Serve pasta in bowls and top with the chicken and mushroom sauce. Garnish with parsley and enjoy!
Recipe by Total Noms at