Pappardelle with chicken in “Unagi” sauce

INGREDIENTS

• Boneless chicken – 200 g
• Cherry tomatoes – 6-8 pcs
• Oyster mushrooms – 100 g
• Red chili pepper
• Garlic
• Cilantro – 3 – 4 twigs
• Pappardelle – 200 g
• Vegetable oil
• Butter
• Unagi sauce TM Hokkaido Club – 3 table spoons

COOKING RECIPE:

Cut 200 g of skinless and boneless chicken into small pieces. Cut 6-8 cherry tomatoes in half. Cut 100 g of mushrooms into thick strips, removing the tough stems. Finely chop a small piece of red chili pepper and a couple of cloves of garlic. Chop 3-4 sprigs of cilantro.

Boil 200 g of pappardelle in boiling salted water according to package instructions.

Pour a little vegetable oil into the wok, fry the chicken, mushrooms and tomatoes over high heat for 5 minutes. Add chili and garlic, then a piece of butter and 3 table spoons of unagi sauce, heat, add pepper.

Drain the cooked pappardelle in a colander, put in a wok, stir and sprinkle with cilantro. Serve immediately.

Enjoy your meal!