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chanterelle chicken pasta

Chanterelle Chicken Pasta with Edamame Bean Pesto

Julia Schmitt
In keeping up with the wild mushroom season, let us make some fresh tagliatelle pasta with chanterelles in a white wine sauce with garlic and sage. They're served with juicy chicken strips and a sage edamame bean pesto that's packed with delicious flavors.
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Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Main Course
Cuisine german
Servings 2 servings
Calories 594 kcal


  • immersion blender or a very powerfull food processor
  • pot
  • 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
  • salt
  • 200 g fresh tagliatelle pasta (~7 oz) you'll find this in the refrigerator section - alternatively dried tagliatelle or whole wheat spaghetti
  • 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.


Nutritional values for the pesto per serving (1/2 of the prepared serving):
  • calories: 58 kcal
  • fat: 3 g
  • carbohydrates: 2 g
  • protein: 6 g
Nutritional values for the pasta per serving (including one serving of pesto):
  • calories: 594 kcal
  • fat: 16 g
  • carbohydrates: 56 g
  • protein: 47 g


Calories: 594kcal
Keyword 20 Minuten Pasta, autumn, fall, Pesto, summer, wild mushrooms
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