It’s wild mushroom season again. The culinary treat of summer is finally making a comeback and with it, those bright yellow chanterelle mushrooms. And in keeping with the season, I have a very special recipe for you. Fresh tagliatelle with chanterelle, sage and tender chicken strips. And if that wasn’t already delicious enough, we are gonna serve this chanterelle chicken pasta with an incredibly delicious sage and edamame bean pesto. Gosh just thinking about this delicious chanterelle recipe makes my mouth water again. That’s why I don’t want to keep you in suspense any longer. So without further ado, let’s get right to it and talk a bit about this delicious chanterelle chicken pasta, my edamame bean pesto and about chanterelles in general…jump to recipe
Chanterelles are back in season
As much as I could get upset about this terribly rainy summer, we had this year in the south of Germany, it does have its good points. Because the more rainy the summer, the better the mushrooms grow in the forest. And since I’m a huge mushroom lover, a good mushroom season in late summer and fall is always like a little consolation for such a crappy summer.
And like every year, the chanterelles kick things off. Their season begins already towards the end of June. From then on there are already the first ones available in stores or can be found in the forest. And like most forest mushrooms, they are in season until about October. But unfortunately the mushroom occurrence in the German forests has clearly decreased over the last years. Of course, this is also reflected in the prices. But in Eastern Europe they still grow relatively well and so we still have chance to enjoy them regularly during this time of year.
chanterelles: purchase, storage and preparation
To catch some good and fresh chanterelles, you can pay attention to a few characteristics when purchasing them. First, the mushrooms should have a bright yellow color. Secondly, they should not show any moist and dark spots. So if the surface is already slightly shriveled and the cap edges are dark or moist, the chanterelles are no longer fresh. And given the high price you usually pay for wild mushrooms, it would be a shame if they are no longer fresh and aromatic when you buy them. So it’s best to pay attention to these two indicators.
After you buy the chanterelles, you should also consume them as soon as possible. Although you can keep them in the vegetable compartment of your refrigerator for a day or two, the fresher they are, the better they taste.
So when the time comes and you’re preparing your bright yellow, fresh chanterelles, be sure not to clean them with water. Mushrooms will soak up the water like a sponge. This would make them super watery and they would lose their delicious flavor. Instead, it’s best to just clean them with a brush or kitchen towel. Also, it’s best to just cut off the stems and remove any damp or dark spots, if they exist.
My favorite tip: roasting mushrooms without oil
Once your mushrooms are cleaned and cut, you’re ready to cook them. Since chanterelles contain a lot of chitin when raw, they are not very digestible if eaten raw. Therefore it is important to roast them well. However, you also should not overdo it. Otherwise they can quickly become chewy. And if you fry the chanterelles normally in a pan, it is best to do so without any oil. That way they develop a delicious, nutty aroma that really brings out the best in the chanterelles. By the way, this trick applies to almost all mushrooms. Sauteed without oil, they develop a nutty aroma that is second to none.
chanterelle chicken pasta with sage and garlic
After this short excursion into mushroom lore, let’s now talk about today’s recipe. More specifically about this easy chanterelle chicken pasta with sage and fried garlic. Sounds delicious? Well, it is and you even won’t need many ingredients for it.
For this pasta you will need…
- fresh tagliatelle pasta (from the refrigerate section) and fresh chanterelles
- garlic, fresh sage leaves
- olive oil and some white wine
- chicken breast fillet
here’s how to make the pasta
First, you should clean the mushrooms well with a paper towel, cut off the stems and cut away any moist spots, if necessary. Then you can already cut them into thin slices and put aside for now. Next, remove any tendons from the chicken breast. If the meat is very thick, you can simply cut it horizontally in the middle. This way, the meat will cook faster on the inside without almost burning on the outside. Then season them with salt and pepper from both sides and fry them with a little oil from both sides for 5 to 7 minutes each, until the meat is cooked through.
While your chicken is frying in the pan, you can bring the water for the tagliatelle to the boil. Furthermore, you can sauté the chanterelles over medium-high heat without oil in a non-stick pan. During this process, it is possible that there will be some water in the pan. However, this should usually evaporate quickly. If not, you can simply drain it in between and then sauté the chanterelles for another minute or so and then remove them from the pan and set aside.
Next, we add the oil to the pan and reduce the heat to medium. Then, add three finely chopped garlic cloves and some fresh sage leaves with a good amount of salt. As soon as a slight roasting aroma appears, turn down the heat even further and deglaze everything with the white wine. Then add the tagliatelle and mix everything well. Finally, add the roasted mushrooms and season again with salt and fresh pepper to taste. Cut the chicken breast into thin slices and serve it on top of the pasta. If you like you can also grate some fresh parmesan on top.
edamame bean pesto – the perfect accompainment to the chanterelle chicken pasta
Just like this, the recipe is already delicious, since the combination of garlic, chanterelles and sage is an absolute delight. And even though the white wine doesn’t make for a proper sauce, it also keeps the pasta from tasting dry at all. However, you can make this recipe even better with adding a bit of this simple and healthy sage and edamame bean pesto on top.
For this super simple, quick to make, and heavenly delicious edamame bean pesto, you’ll need the following ingredients:
- peeled edamame beans (defrosted)
- fresh spinach, sage leaves and parsley
- the juice of half a lime
- salt and a clove of garlic
- a hard cheese like the eatlean protein cheese (alternatively Parmesan or Pecorino cheese) – cut into small pieces
- who likes, one to two anchovies
Making the edamame pesto couldn’t be easier. First, place the frozen edamame beans in a bowl of hot water. This will help them thaw within ten minutes. In the meantime, you can already put the garlic clove (with the peel on) in the oven and roast it at 200° bottom/upper heat for ten minutes. Next, put all the ingredients in a tall container and puree them with an immersion blender to make a smooth pesto.
chanterelle chicken pasta with sage edamame bean pesto
Absolutely. In fact, I would recommend it to you, because whole wheat pasta is always the better choice and it makes every dish a little healthier. The reason why I chose fresh tagliatelle is because I had some very fresh chanterelles from the forest at home. My granny collected them and gave them to me. And I wanted to pair such a special ingredient with the best ingredients – therefore I chose fresh pasta.
Instead of the white wine, you can also use the same amount of pasta water to deglaze the garlic and sage. However, the pasta will still be a bit drier in the end. But if you serve them with the pesto anyway, it doesn’t matter. In this case it’s best to mix the pesto with the pasta directly in the pan.
Of course, the whole recipe is about the chanterelles. But if you don’t have them at hand, but you have another kind of wild mushrooms, they also go wonderfully with the sage, garlic and pasta.
Yes, you can use regular green beans instead of edamame. Again, the frozen ones are perfect. You can defrost them just like the edamame in a bowl of warm water and then process them exactly the same way.
Tagliatelle with chanterelles and sage edamame bean pesto – a well-balanced and healthy meal
Although we don’t use whole wheat pasta or a huge amount of vegetables in this dish, it’s still healthy and well-balanced. The tagliatelle provides extremely tasty carbohydrates, the olive oil is an extremely healthy source of fat, and of course the chicken has a lot of protein. Plus, our pesto is a little nutritional bomb and unlike other pestos, it’s very low in calories. So, all in all, the ingredients complements each other to create a well-balanced meal. Sure, it’s not the most wholesome meal you’ll find on my blog. But after all, the motto of this blog is to bring culinary pleasure together with a healthy diet to create a balanced lifestyle. And that’s exactly what these delicious chanterelle chicken pasta and the edamame bean pesto are all about.
I hope you give this recipe a try and you like it as much as I do. And even if chanterelles or mushrooms in general aren’t your cup of tea, you shouldn’t miss the edamame bean pesto at least. You can also enjoy it very well with pasta or just as a dip.
I wish you a lot of fun trying out this delicious chanterelle chicken pasta and a bon appetite,
you might also like …
- another famous dish with chanterelles: my healthy jagerschnitzel mit healthy fries
- my latest favorite pasta recipe: eggplant and tomato pasta sauce – healthy pasta alla norma recipe
- perfect for those last summer days: my quick and healthy bruschetta salad
Chanterelle Chicken Pasta with Edamame Bean Pesto
- immersion blender or a very powerfull food processor
- two (non stick) pans
- cutting board and a sharpe knife
Sage and Edamame Bean Pesto
- 50 g edamame beans (frozen) (~1.8 oz)
- 1 clove of garlic
- 15 g hard cheese eatlean protein cheese – alternatively Pecorino or Parmesan cheese (~0.5 oz)
- 1 handful of fresh parsley (~10-20 g)
- 1 branch fresh sage
- 40 g fresh spinach (~1.5 oz)
- juice of ½ lime
- 5 g walnuts (3-4 walnut kernels
- 1 anchovy fillet
- salt, pepper
Chanterelle Chicken Pasta
- 300 g fresh chanterelle mushrooms (~10.5 oz)
- 250 g chicken breast fillet (~8-9 oz)
- 4 tsp olive oil
- 3 cloves of garlic
- 1 spring of fresh sage
- 200 g fresh tagliatelle pasta (~7 oz) you'll find this in the refrigerator section – alternatively dried tagliatelle or whole wheat spaghetti
- ⅛ l white wine ½ cup
Edamame Bean Pesto
- Preheat the oven to 200°C/ 400°F bottom/upper heat.Place the frozen edamame beans in a bowl of warm water and let thaw for 10 to 15 minutes. Squash the garlic clove flat with the flat side of a knife and place in the oven with the peel on for 10 minutes. Meanwhile, pluck and wash parsley and sage leaves. Also wash spinach thoroughly and drain well.
- Drain edamame beans and place in a tall container. Remove garlic clove from the oven and squeeze it out of the skin. Add to the edamame along with the rest of the ingredients and blend everything to a smooth pesto using a immersion blender and season to taste with salt and pepper.
chanterelle chicken pasta
- Clean the chanterelles thoroughly with a kitchen towel, cut off the stalks and, if necessary, cut away any damp spots. Cut mushrooms into slices and set aside. Clean the chicken fillet and remove any tendons. Season on both sides with salt and pepper and sauté with a teaspoon of olive oil in a skillet over medium-high heat for 5 to 8 minutes on each side until it's cooked through.
- Meanwhile, bring the pasta water to a boil and sauté chanterelle in a second pan without oil over medium-high heat for 4 to 5 minutes. (If too much water accumulates in the pan during this process, simply drain in between. Mushrooms are done when there is no more water in the pan and mushrooms are slightly roasted). At the same time, wash sage leaves, peel garlic cloves and finely slice both.
- Remove the chanterelles from the pan. Add the remaining olive oil to pan and sauté garlic and sage with plenty of salt over low heat for 2 to 3 minutes. Meanwhile, cook pasta according to package directions (about 2-3 minutes). When garlic and sage have light toasty aromas, reduce the heat to low, deglaze with white wine, and add finished pasta, give it a good mix, add the mushrooms and season again with salt and pepper to taste. Cut the chicken fillets into thin slices and serve on top of pasta along with the pesto.
- calories: 58 kcal
- fat: 3 g
- carbohydrates: 2 g
- protein: 6 g
- calories: 594 kcal
- fat: 16 g
- carbohydrates: 56 g
- protein: 47 g