400 g champignon mushrooms, fresh
2 chicken, breast fillets, boneless, skinless
4 tablespoon(s) olive oil
1 onion, large
1 red bell pepper
1 yellow bell pepper
3 clove of garlic
2 tablespoon(s) thyme, fresh
2 tablespoon(s) butter
50 g brandy
150 g water
150 g heavy cream 35%
200 g cream cheese
1 chicken bouillon cube
500 g pappardelle, boiled 2 minutes less than the instructions on the package
60 g parmesan cheese, grated


1.Place a non-stick pan over high heat and let it get very hot.
2.Quarter the mushrooms.
3.Add 2 tablespoons of olive oil to the hot pan and add the mushrooms.
4.Season with salt and pepper and sauté until they shrink in volume and turn golden.
5.When ready, remove from heat and set aside.
6.Place the same pan over high heat and add 2 tablespoons of olive oil.
7.Cut the chicken into 3-4 cm pieces.
8.Add them to the pan and season with salt and pepper.
9.Mix with a wooden spoon and sauté until golden.
10.When ready, remove from pan and set aside.
11.Place the same pan over high heat and let it get hot.
12.Finely chop the onion and garlic, cut the bell peppers into 0.5 cm strips and add them to them all to the hot pan.
13.Add the thyme and butter. Stir until the vegetables soften and turn golden.
14.Then add the chicken and stir.
15.Add the cognac and let the alcohol evaporate.
16.Add the water, mushrooms and heavy cream. Stir.
17.Add the cream cheese and stir until it is completely incorporated in the sauce.
18.Add the chicken bouillon cube and simmer for 2-3 minutes until the sauce thickens.
19.Add the boiled pappardelle noodles to the pan and toss until they have soaked up the sauce.
20.Remove from heat, add the grated parmesan and mix.
21.Serve with fresh thyme, freshly ground pepper and parmesan flakes

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