Pappardelle with Smoked Duck Breast and Portobello Mushrooms
Ingredients
- 3 tbsp extra-virgin olive oil
- 1/4 cup chopped red onion
- 1/2 cup seeded chopped fresh plum tomatoes
- 2 cups sliced portobello mushrooms
- 1/2 cup reduced-sodium chicken broth
- 1/2 lb pappardelle pasta
- 2 smoked duck breasts about 1 lb each, sliced
- 4 tbsp pine nuts
- 2 tbsp chopped flat-leaf parsley
Instructions
- In a sauté pan or skillet large enough to hold the pasta after it has been cooked, warm the olive oil for 1 minute over medium-high heat.
- Add the onion, tomatoes, and mushrooms. Sauté, stirring, until the mushrooms release their liquid, about 4 minutes.
- Add the chicken broth. Increase heat and simmer for 5 minutes to reduce the sauce slightly.
- While sauce is simmering, cook the pasta in a large pot of boiling salted water until it is al dente. Drain it well.
- Add the pasta to the sauce.
- Add the sliced duck breasts to the sauce just to heat through.
- Divide pasta among the plates. Spoon sauce over the pasta and sprinkle on the pine nuts and the parsley.