Creamy Chicken And Mushroom Tagliatelle Food

CREAMY CHICKEN AND MUSHROOM TAGLIATELLE

Steps:

• Bring a pot of water to a boil and salt it generously. Cook the pasta al dente according to the instructions on the package. Reserve some pasta water before draining.
• Meanwhile, heat the olive oil in a large pan and fry the chicken for 6-7 minutes on medium-high heat until golden and slightly crispy. Remove the chicken bits from the pan with a slotted spoon and set aside.
• Turn the heat down to medium and melt the butter in the same pan. When the butter has melted, add the fresh Portobello mushrooms to the pan and saute them for 3-4 minutes. Next, stir in the rehydrated porcini mushrooms and continue to cook for another minute.
• Add the garlic and rosemary and cook for one minute until fragrant. Turn the heat up, add the marsala, and cook for 1-2 minutes until the alcohol evaporates.
• Lower the heat and stir in the single cream. Cook for 1-2 minutes until the sauce thickens a bit, then add the cream cheese and stir until combined. Add the chicken bits back to the pan.
• Transfer the pasta to the pan and toss it well with the sauce. If the sauce looks too thick, add a bit of pasta water. Add the grated Parmesan, season to taste, and serve immediately, with some extra parmesan on top if you like.

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.

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.

CREAMY MUSHROOM CHICKEN

Steps:

• Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

MUSHROOM TAGLIATELLE

Steps:

• Firstly add your olive oil to the pan and put on a medium heat,
• once heated add your onion and sauté gently without colour averagely
• 4-6 minutes, this gets the natural sweetness from the onion
• Once the onion has sweat down turn the heat up to high and add
• your mushrooms to the pan and cook for 2 minutes.
• Then add your brandy and cook out again for a further 2 minutes
• until all the alcohol is removed, were looking for the aromatic
• flavour of the brandy to come through and soak into the mushrooms as
• they are acting as sponges and absorbing all the fragrant brandy.
• after the brandy has been cooked out add your cream and turn the
• heat down immediately to medium, Then simmer for 10 minutes slowly.
• The reason behind simmering your cream based sauce is one of two, the
• first so that the pan doesn’t catch and secondly so that the flavour
• of the sauce is improving and mellowing with the brandy and the onions
• which will also act as a thickener for the sauce along with the lemon
• juice.
• Meanwhile while your sauce is slowly simmering heat a pan of water
• up to boiling point add your pasta and cook to your liking, averagely
• 4-5 minutes then finish off in the sauce.
• Now that your sauce has been reducing slowly for 10 minutes add
• your lemon juice and again cook out for 2 minutes, straight after add
• your paprika and again cook for a further 2 minutes then check
• seasoning, add your pasta to the pan add coat the pasta evenly then
• place into bowls for serving