Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, chicken and mushroom tagliatelle. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This tagliatelle pasta dinner with chicken and cremini mushrooms is perfect for a weeknight family dinner. Using tagliatelle pasta, chicken breast and a variety of. Using tagliatelle pasta, chicken breast and a variety of mushrooms, this dish is made in a creamy white sauce that the whole family will love!
Chicken and Mushroom Tagliatelle is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken and Mushroom Tagliatelle is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken and mushroom tagliatelle using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Mushroom Tagliatelle:
- Make ready 1 small onion
- Make ready 2 carrot
- Make ready 3 boneless chicken breast, skinned
- Make ready 2 sprigs fresh thyme
- Get 2 tbsp dry sherry (optional)
- Get 450 grams tagliatelle
- Take 250 grams button mushrooms
- Get 2 garlic cloves
- Get 50 grams butter
- Take 1 tbsp all purpose (plain) white flour
- Make ready 1 Chopped fresh parsley to garnish
Italian Style Chicken and Mushroom Tagliatelle. Italian homemade Pappardelle Pasta with mushrooms. Delicious chicken tagliatelle with cheese and vegetables. Creamy Chicken and Tagliatelle with mushrooms and bacon for a very satisfying dish.
Instructions to make Chicken and Mushroom Tagliatelle:
- Cut the onion into quarters and the carrots into batons. Put in a large saucepan with the chicken, thyme, water and sherry (optional). Season generously with salt and pepper.
- Bring to boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through and tender when pierced with fork. Add more water during cooking if necessary. Drain, set the chicken and vegetables aside and reserve the stock.
- Put the taliatelle into a saucepan of boiling salted water and cook according to the packet instructions until tender but still with slight bite.
- Meanwhile, slice the mushrooms and crush the garlic. Melt the butter in a frying pan, add the mushrooms, garlic and fry for 5 minutes until softened.
- Add the flour and cook for a minute. Gradually add the stock, stirring all the time, and cook until the sauce has thickened. Add the chicken and vegetables and heat through.
- Drain the tagliatelle and divide between 4 serving plates. Put the chicken and mushroom mixture on top and serve sprinkled with parsley.
I had this in a restaurant and this is my attempt to recreate it. A simple but delicious pasta dish of tagliatelle, chicken and chestnut mushrooms in a delightful tomato sauce. Serve with a crisp salad and some homemade garlic bread. Slimming World friendly with very minor modifications. Wipe the mushrooms with a damp piece of kitchen paper.
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