Baked Chicken Tagliatelle With Mushrooms And Peppers Food

CHICKEN AND MUSHROOM TAGLIATELLE

Steps:

• Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
• Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.

BAKED CHICKEN TAGLIATELLE WITH MUSHROOMS AND PEPPERS

Steps:

• Fill a large saucepan with water. Add the chicken, sliced onion, parsley, salt and pepper. Cook over moderate heat until water is boiling, reduce heat and simmer for about 40 minutes until the chicken is cooked through. Allow the chicken to cool slightly (about 10 minutes) in the water. Remove the chicken and when cool enough to handle, remove all flesh from the bones. Set to one side. Drain and reserve the stock that the chicken has been cooking in to make the sauce.
• While the chicken is cooking, cook the tagliatelle to packet instructions, drain and place is large, shallow baking dish. Turn on oven - moderate heat.
• For the mushroom mixture, cook the diced onion in the oil, after about 4 mins add the garlic, mushrooms and capsicum. Cook for a further 3 minutes, then add the garlic and pepper. Cook for a further minute. Remove from heat.
• Add the chicken and mushroom mixture to the tagliatelle.
• To make the sauce, add the butter to a small saucepan, melt and then add flour. Mix, then add the milk and mustard. Stir a then let simmer and thicken. When starting to thicken, add some of the reserved stock. Keep simmering for a further 5 minutes, or until the sauce is thickened. Add half the cheddar cheese mixture to the sauce to thicken more.
• Pour the sauce over the tagliatelle/chicken/mushroom mixture. Sprinkle the remaining cheddar cheese over the dish, and then top with parmesan.
• Cover with foil and place in a preheated moderate oven for about 40 minutes.
• Serve with salad and crusty bread.

CARBONARA-STYLE TAGLIATELLE WITH GRILLED ASPARAGUS AND LEMON-HERB BREADCRUMBS

Steps:

• Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
• Meanwhile, bring a large pot of salted water to a boil for the pasta.
• Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
• Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
• Lightly beat the egg yolks in a small bowl.
• Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
• Add the asparagus to the pancetta mixture and heat through.
• Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.

CREAMY CHICKEN TAGLIATELLE

Steps:

• Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
• Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
• Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
• Season with salt and pepper.
• When serving, add parmesan to taste.

TAGLIATELLE IN TOMATO SAUCE

Steps:

• Fill half a saucepan with cold water and bring to the boil before adding your pasta. The pasta will take 5-20 mins depending on if you used dried or fresh pasta. To check the pasta is done, use a fork to taste a small piece. if it is still hard, cook it for a few more minutes.
• Stir occasionally.
• While the pasta is cooking you can start the sauce. Heat the oil in a frying pan and gently saute the onions and garlic- Do NOT let them go brown.
• When the onions and garlic is done, put it into another saucepan with the tomato puree and chopped tomato. Mix together before adding the red pepper and mushroom.
• Let the sauce simmer gently for 10 mins before adding the salt and pepper.
• When the pasta is fully cooked and the sauce is done, serve on a plate or in a large dish with the sauce poured over the top or mixed in witht he pasta. You can also serve it with garlic bread or dough balls.

CHICKEN WITH RED ONIONS & MUSHROOMS

Steps:

• Heat butter and olive oil in a large pan.
• Saute the rings of red onion until soft.
• Add the chicken and saute 2 minutes.
• Add the wine, chicken broth, minced garlic and salt with freshly ground black pepper (to taste); mix well.
• Increase heat and bring to a boil.
• Decrease heat to medium-low and cook another 20 minutes.
• After 20 minutes add fresh thyme and sliced mushrooms and cook an additional 5 minutes.
• Remove from heat and add creme fraiche.
• Serve along side your favorite rice or homemade tagliatelle with freshly baked French bread and a glass of light Bordeaux.
• Enjoy!