Chicken And Mushroom Tagliatelle Recipes

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CREAMY CHICKEN AND MUSHROOM TAGLIATELLE



Creamy Chicken and Mushroom Tagliatelle image

Provided by Alice | Skinny Spatula

Categories     Pasta

Time 30m

Number Of Ingredients 13

250 g (8.8 oz) tagliatelle
1 tablespoon olive oil
300 g (10.5 oz) chicken breast, diced
20 g (1 tbsp) butter
250 g (8.8 oz) Portobello mushrooms, sliced
30 g (1 ounce) dry porcini mushrooms, rehydrated
2 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
50 ml (1/4 cup) marsala
200 ml (1 cup) single cream (half and half)
50 g (1.7 oz) cream cheese
30 g (1 ounce) grated Parmesan
Freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 549 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 171 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 33 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 364 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CHICKEN AND MUSHROOM TAGLIATELLE



Chicken and Mushroom Tagliatelle image

If you're saving your "cheat" day for a bowl of this decadent chicken dinner, you'll have no regrets. Heavy cream, Parmesan cheese, and mushrooms unite with chicken thighs in this worthy pasta that's family friendly and easy too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 11

12 ounces fresh or dried tagliatelle
Coarse salt and freshly ground pepper
3/4 pound boneless, skinless chicken thighs
2 tablespoons unsalted butter
2 shallots, halved, peeled, and thinly sliced (about 1/2 cup)
8 ounces cremini mushrooms, halved (or quartered if large)
1/2 cup dry white wine
3/4 cup heavy cream
1 ounce Parmesan, grated (about 1/3 cup), plus more for serving
1 stalk celery with leaves, cut into very thin slices (about 2/3 cup)
1/3 cup coarsely chopped fresh flat-leaf parsley leaves

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 CHICKEN TAGLIATELLE



Creamy Chicken Tagliatelle image

Creamy Chicken and Tagliatelle with mushrooms and bacon for a very satisfying dish.I had this in a restaurant and this is my attempt to recreate it. It works for me.

Provided by aardigman

Time 30m

Yield Serves 2

Number Of Ingredients 10

1 olive oil
2 2 chicken fillets
3 250gr dried tagliatelle
4 2 bacon rashers
5 200gr mushrooms
6 300ml chicken stock
7 200 gr cream
8 salt, pepper, oregano
9 grated parmesan cheese to taste
10 small onion

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.

BAKED CHICKEN TAGLIATELLE WITH MUSHROOMS AND PEPPERS



Baked Chicken Tagliatelle With Mushrooms and Peppers image

Another old favourite that is always tasty. The recipe essentially has 3 steps - 1. cooking the chicken (I remove the skin to remove the fat content to the recipe), 2. preparing the mushroom and capsicum/peppers mixture and 3. making the sauce. The taglitelle can be cooked at the same time as the chicken. I always use spray oil to reduce the fat content. The recipe looks good when green (spinach) taglitelle is used. Vary the cheese types and amounts to suit your tastes - grueyere can alos be used.

Provided by amanda l b

Categories     Spaghetti

Time 2h

Yield 4 serving(s)

Number Of Ingredients 19

500 g tagliatelle pasta noodles
1 roasting chicken
1 onion, sliced
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 liters water
1 tablespoon oil
1 garlic clove, finely diced
1 onion, diced
1 red bell pepper, finely diced
200 g sliced mushrooms
1/2 teaspoon fresh ground pepper
1 tablespoon plain flour
1 tablespoon butter
1/2 cup milk (I use low fat)
200 g grated low-fat cheddar cheese
50 g grated parmesan cheese
1 teaspoon grainy mustard

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.

Nutrition Facts : Calories 906.4, Fat 32, SaturatedFat 12.2, Cholesterol 191.9, Sodium 940.1, Carbohydrate 102.7, Fiber 6.5, Sugar 7.3, Protein 51.1

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Top Asked Questions

How to cook Tagliatelle with mushrooms?
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.
How to cook chicken Tagliatelle with bacon?
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.
How to cook chicken parmesan with mushrooms?
Heat 2 tablespoons of olive oil in a large frying pan. Add the chicken to the pan and fry until browned. Add the onions and garlic, cooking lightly to soften. Stir in the sliced mushrooms and cook for 5 minutes. Finely chop fresh, flat leaf parsley. Turning the pan to a low heat, stir in the parsley along with the cream.
How to cook Tagliatelle with chicken stock?
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.

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