Ingredients for Pappardelle Primavera

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Ingredients

500 g of fresh spinach, (for the chicken ragu)
200 g of parmesan, (for the goat's cheese cream sauce)
600 g of chicken breasts, boneless and skinless (for the chicken ragu)
180 g of shallots, finely chopped (for the chicken ragu)
250 g of shiitake mushrooms, (for the chicken ragu)
120 g of sundried tomatoes, (for the chicken ragu)
300 g of asparagus, 1-inch spears (for the chicken ragu)
120 g of shaved parmesan, (for the chicken ragu)
2 cloves of garlic, (for the chicken ragu)
0.5 tbsp of fresh basil, (for the chicken ragu)
0.5 tbsp of fresh rosemary, (for the chicken ragu)
0.5 tbsp of oregano, (for the chicken ragu)
1 tbsp of olive oil, (for the chicken ragu), plus 2 tbsp for the pasta
250 g of soft goat's cheese, (for the goat's cheese cream sauce)
500 ml of double cream, (for the goat's cheese cream sauce)
700 g of pappardelle pasta
0.5 bunch of fresh parsley, to garnish

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