- Chicken pasta with cream and mushrooms
- Spaghetti with cheese and mushroom sauce and chicken
- Paste specially for mushroom pickers
- Paste “Wine-mushroom” with chicken fillet
- Tagliatelle with chicken and honey – mushroom sauce
Pasta is a traditional dish that was invented in Italy. Although today by this expression refers to the different pasta made from durum wheat only: for example, spaghetti, tagliatelle, spiral, Cappellini, fetuchchine and others. However that spoke, but at the majority this word combination causes in memory images of a fragrant Italian dish. Many people used to think that you can taste it only in specialized restaurants and cafes – this is a mistaken opinion. We suggest you make an appetizing pasta with chicken and fresh mushrooms with your own hands. You will see how simple this is.
Chicken pasta with cream and mushrooms
Pasta with chicken and mushrooms – ideal for a romantic dinner or a friendly feast. You can cook it in just half an hour, which, you will agree, is very convenient, given the modern rhythm of life. Another plus: the recipe involves the use of products that are in every refrigerator.
- one small onion
- black pepper (optional)
- 100 grams of dry paste
- 300 grams of fresh chicken fillet
- salt at your discretion
- 50 milliliters of creamy fat (take 35%)
- 40 grams of freshly cut parsley or dill
- 3 tablespoons of olive oil
- 150 grams of fresh (or dried) mushrooms
Cut medium pieces of fillets, and mushrooms and onion bulbs – small cubes. Now pour in the already heated pan olive oil (better to take a refined, it does not give bitterness) and fry for two to three minutes of chicken, then add the vegetables and hold on the fire until the characteristic golden color. After pour the amount of cream indicated in the recipe, allow to boil, remove the fire a little and stew the sauce for another ¼ hour.
Now you need to cook the pasta – boil the pasta according to the directions on the package. However, remove them from the cooker a few minutes ahead of the time recommended by the manufacturer. They must go out slightly unprepared – they do it in Italy.
Combine the pasta and sauce directly in a pan and stir well with a spoon. Finely chop the parsley (you can replace it with dill), and lay out the pasta with chicken and fresh mushrooms on a beautiful plate, sprinkle with herbs.
You can diversify the recipe by adding, for example, grated cheese (Parmesan is suitable for this). An unusual taste of the dish will add cedar or walnuts (pre-crush them).
Spaghetti with cheese and mushroom sauce and chicken
This recipe is especially useful in those moments when the stomach requires food, and time to prepare it, is catastrophically small. Such pasta with chicken and mushrooms is very nutritious, it can be served with vegetable juice or with alcoholic beverages. A delicate creamy taste is given to the melted cheese.
- one packet (about 400 grams) of spaghetti
- 400 grams of any mushrooms (canned, fresh or dried)
- 200 grams of tasty processed cheese
- 350 grams of chicken (we used fillets)
- Cookery (or sea salt) – the amount at your discretion
- spices at will
- 3-4 tablespoons of olive oil
At the initial stage, boil in a sufficient amount of salt water a little spaghetti. Then drain the remaining liquid (for this, flip them into a colander). To make the pasta not cool, cover them with a thick towel.
Now prepare the sauce. To do this, cut small cubes of meat and mushrooms. We took fresh, but you can safely change the recipe at your discretion, using canned or dried. So, put the chicken in a frying pan (pre-heat it) with olive oil, pour a pinch of table salt, fry a little from all sides, then add the vegetables. When the champignons give off the juice, hold the dressing on low heat, stirring constantly with a spoon, for about ten minutes. Now grate cheese on a medium grater and combine it with the rest of the ingredients, wait until it melts. Pour the spaghetti with the prepared sauce and serve hot on the table. If you want to “decorate” a dish, use fresh orchard as an ornament.
To slightly “revive” such a pasta with chicken and mushrooms, you can add to the sauce a small amount of sour cream, as well as Italian condiments. From this product will not get worse, but, on the contrary, will only benefit! Try it!
Paste specially for mushroom pickers
If your family has inveterate mushroom pickers, then this recipe will definitely come in handy. Do you really think that the gifts of the forest can only be dried and preserved? From them you can cook any dish. Today we propose to make a fragrant paste, where chicken and cepes are part of the sauce.
- two tablespoons of olive oil
- bulb – one piece
- 500 grams of fresh chicken fillet
- 200 grams of any pasta (we used spaghetti)
- soy sauce – two large spoons
- 250 grams of ceps
- greens and spices – if desired
- 100 grams of cream cheese or sour cream
- table salt – at your discretion
- 70 grams of cheese (solid)
This recipe is very simple. First, boil the chicken meat, allow it to cool, and then cut into small strips with a knife or disassemble the hands on the fibers.
Now prepare the spaghetti (or other pasta, depending on what you have chosen), let them drain. The main rule is that the pasta with chicken and mushrooms turned out to be similar to the real Italian one – to remove it from a plate slightly under-prepared, that is, as the culinary experts say, “al-dente”. To make the pasta not stick together, sprinkle them with a few drops of olive oil.
Make a fragrant sauce: for this, cut into cubes mushrooms, onion – middle half rings and fry them on a preheated frying pan with oil (take olive). When vegetables are allowed to juice, lay the chicken, stir for a few seconds and pour in a cream of medium fat or sour cream. To dairy products do not curdle when cooking, pre-heat them a little. Now salt and pepper (you can sprinkle with spices or olive oil) all the ingredients and put them out on a small fire. The mixture should be slightly thickened. Pour in the soy sauce. Not all people prefer this product, so if you do not really like it, just do not use it.
Appetizing pasta with chicken and porcini mushrooms is served on beautiful large plates, poured with sauce and sprinkled on top with fresh colorful greens and grated cheese. The most suitable is not the cheap Parmesan, so you can replace it with another grade. We hope that this recipe will become for you an indispensable assistant in the preparation of delicious dishes!
Paste “Wine-mushroom” with chicken fillet
An unusually delicious pasta with chicken and mushrooms is obtained if you cook it with wine sauce. Want to try? Then read the recipe, buy food and go for it!
- 250 grams of dry paste (we used fettuccine)
- 100 grams of spicy sausages
- 60 milliliters of olive oil (better refined)
- two small garlic cloves
- 0.5 kg of fresh champignons
- 1/2 cup dry wine (ideally white)
- some fresh parsley
- 250 milliliters of thick cream
- 30 grams of elite Parmezan
Water salt and boil fetuchchine in it to the state of “al-dente”, that is, they should get a little moist. To do this, remove them from the fire a few minutes earlier than stated in the instructions, then discard and allow to drain.
In a deep saucepan, heat the oil and fry the sausages until a crust is formed (you can replace sausages). Cut the medium cubes into mushrooms and combine with the previous product together with the previously ground garlic cloves. Now pour in the wine, stir regularly with a spoon and cook until most of the liquid evaporates. Lightly heat fat cream so that they do not curl, and stirring, send to the sauce. Place the pasta on a large dish, sprinkle with Parmesan and greens.
Tagliatelle with chicken and honey – mushroom sauce
Despite the fact that the warm time is noticeably coming to an end, no one has canceled the rest. Start the day off with a delicious Italian dish. You can cook it all for some half an hour, and then go with your family for a walk outside the city. The recipe is for two large portions.
- 300 grams of tagliatelle
- 200 grams of dried oil
- 2 tablespoons soy sauce
- olive oil
- one large fillet
- 2 large spoons of fragrant golden honey
- a couple of pinch of sea salt
- 50 grams of fresh butter
So that the oil is not hard, soak them for 15-20 minutes. Then cut small pieces of fillets and mushrooms. Put the butter into the heated sauté pan, then the above products. When they acquire a golden hue and a characteristic aroma, season with salt and add a little soy sauce, honey and hold it all on the stove for about five minutes. While preparing refueling, boil the tagliatelle. Then put them on a large plate, pour honey and mushroom sauce with chicken. If you want to give the paste a more beautiful “restaurant” look, sprinkle with grated cheese and fresh herbs. The recipe seems boring to you? In this case, enter more exotic ingredients – pine nuts or pieces of prunes.
Prepare an appetizing and fragrant pasta from a variety of foods that are in your refrigerator. The main thing is that the mood is excellent – then any dish will go to glory!
We recommend reading: Pasta with porcini mushrooms in creamy sauce