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–+ servings

Pappardelle with Smoked Duck Breast and Portobello Mushrooms

4 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Course Main Dishes, Pasta
Servings 4
Calories 716.27 kcal

Nutrition

Calories: 716.27 kcalCarbohydrates: 17.87 gProtein: 100.17 gFat: 25.53 gSaturated Fat: 3.95 gCholesterol: 486.79 mgSodium: 598.81 mgFiber: 0.94 gVitamin A: 4.06875 IUCalcium: 43.25 mgIron: 16.91 mg

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.
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