Ingredients
1 pound dried pappardelle
extra virgin olive oil
3 large cloves garlic, minced
2 boneless, skinless chicken breasts, ½ inch strips
½ tsp. dried basil
½ tsp. dried oregano
½ pound mixed wild mushrooms (such as porchini, cremini, oyster, shiitake)
1 14 oz can quartered artichoke hearts
4 oz pancetta
1 cup white wine
1 cup heavy cream
3 tsp. white truffle oil
Preparation
Boil salted water in large stock pot. Add pappardelle and cook until al dente, about 10 minutes. Drain and return to pot. Meanwhile, heat 1 tbsp. olive oil in large sauté pan over moderate heat and add garlic. Saute 1 minute. Salt and pepper chicken strips and add to sautéed garlic in pan. Sprinkle with dried herbs and cook until chicken is almost cooked through about 5 minutes. Add mushrooms to pan and cook until liquid mushrooms give off is mostly evaporated. Add pancetta and artichoke hearts, sauté 2 minutes stirring. Add wine and cook until evaporated. Stir in cream and cook 2 minutes longer. Combine sauté ingredients with pasta in the pot. Serve pasta drizzled with truffle oil.
