Bakedchickentagliatellewithmushroomsandpeppers Recipes

THREE-CHEESE CHICKEN AND MUSHROOM BAKED PASTA WITH PANCETTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
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TAGLIATELLE WITH CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
• Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
• Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

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.

TAGLIATELLE WITH CHICKPEAS

Steps:

• Rinse the chickpeas, and put them in a large bowl with cold water covering them by at least 4 inches; let soak in a cool place for 12 hours or more.
• Drain and rinse the ceci, place them in the big saucepan with 10 cups fresh cold water, and drop in the cut vegetables, cherry tomatoes, and bay leaves. Bring the water to a boil, stirring occasionally, then partially cover the pan and adjust the heat to maintain a low but steady simmer. Cook until the chickpeas are tender but not mushy, 2 hours or more, stirring now and then-add water if necessary to keep the chickpeas and vegetables submerged as they cook.
• Meanwhile, make the pasta dough and tagliatelle by hand. Stir the flours together in a medium-sized mixing bowl. Break up the egg with a fork. In a cup or small bowl, stir in the olive oil and 1 tablespoon cold water, and pour over the flour-scrape in all the liquid. Toss and mix with the fork until all the flour is moistened and starts to clump together. Gather the clumps with your hands or a plastic scraper, and knead them, right in the bowl, into one lump of dough.
• Turn the dough out onto the work surface, and continue kneading by hand for a couple of minutes. If it's stiff or crumbly, sprinkle over it more cold water, a teaspoonful at a time, and knead in. If it's wet or sticky, dust the work surface with a small amount of flour and knead in. When the dough is smooth, soft, and stretchy, press it into a disk, wrap well in plastic, and let it rest at room temperature for 30 minutes. (Mix the dough in the food processor if you prefer.)
• To roll the dough, lightly flour the rolling pin and wooden board (or other work surface). Cut the dough in half, and roll each piece to a thin rectangular sheet about 17 inches long and 8 inches wide, dusting with flour as needed.
• Set one sheet with the long side in front of you, and fold it over several times, to make a long, narrow rectangle. With a sharp knife, slice crosswise through the folded dough, at 1/2-inch intervals. Immediately separate and unfurl the cut pieces, opening them into ribbons 7 inches long and 1/2 inch wide. Dust the tagliatelle with flour, and set them on a floured towel or tray. Repeat with the second rolled sheet. (If you prefer, roll the sheets with a pasta machine; pass them through the 1/2-inch-wide cutting attachment; and cut the strands into tagliatelle.) Keep the pasta covered so it doesn't dry out while the chickpeas stew.
• When the chickpeas are tender, scoop out the pieces of onion, carrot, and celery and the bay leaves with a slotted spoon and discard. The ceci should be covered with a bit of cooking liquid; add water if needed. Return to a bubbling simmer, and stir in the salt.
• Pour the 1/3 cup olive oil into the small saucepan, drop in the garlic cloves and peperoncino, and set over medium-high heat. Let the garlic sizzle and caramelize, stirring occasionally, for a couple of minutes.
• Put the tagliatelle in a colander, shake to remove excess flour, pick up a third of the strands, and drop them into the small saucepan, on top of the garlic. Quickly spread the tagliatelle so they're covered in hot oil. Let them heat and start sizzling without stirring. Immediately drop the rest of the tagliatelle on top of the simmering chickpeas, and stir in well. Raise the heat a bit, and bring back to the boil, stirring the pasta frequently.
• While the beans and tagliatelle boil gently in the big pot, shake the small pan occasionally so the hot oil flows over the frying tagliatelle. Turn them over with tongs if the oil doesn't cover the ribbons on top. Fry the tagliatelle until evenly golden brown and crisp, 4 minutes or so, then lift them out with tongs, draining off the oil, and lay on a warm plate.
• Now pour and scrape all the oil, caramelized garlic, and peperoncino from the small pan into the chickpea pot-the bean liquid will sizzle-and stir well. Cook for another couple of minutes, or until the boiling tagliatelle are soft and fully cooked. Adjust the salt to taste, and turn off the heat.
• Stir in another 2 or 3 tablespoons olive oil (fresh and uncooked), scatter the fried tagliatelle on top of the chickpeas, sprinkle the parsley all over, and serve right away. Be sure to scoop some of the crisp tagliatelle into every portion.

CRISPY BAKED CHICKEN WITH GIARDINIERA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
• Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
• Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
• Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.