Pollo E Funghi Tagliatelle Food

TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)

Steps:

• Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
• Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
• In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
• In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
• Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
• Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
• Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
• Serve immediately.

PENNE POLLO (CHICKEN PASTA)

Steps:

• In a frying pan or saucepan cook the chicken until almost cooked
• Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
• Add 1 tsp of Pesto

POLLO E FUNGHI TAGLIATELLE RECIPE

Steps:

• Start by putting the pasta in to cook - following the packet instructions. In the frying pan, heat the oil over a medium heat and gently fry the onion, chicken and garlic until no pink is showing on the chicken - about 4 minutes. Throw in the mushrooms and cook for another 2 minutes until they show signs of softening. Add the crème fraîche and gently simmer for a minute or two to heat through, then add 2 tbsp of the Parmesan (keeping one in reserve for garnish) and sun dried tomato paste. Give it all a good stir. Season to taste with salt and pepper. Drain the cooked pasta, reserving some of the cooking liquid, and add to the frying pan. Coat the tagliatelle with the sauce, and use the reserved pasta water, a splash at a time, to slacken the the sauce slightly, if you think it needs it.