Chicken With Tagliatelle Recipes

CREAMY CHICKEN TAGLIATELLE

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.

CHICKEN AND MUSHROOM TAGLIATELLE

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

Steps:

• Bring a large pot of water to boil. Add pasta and cook according to package directions, subtracting 2 minutes. When draining, remove one cup of pasta cooking water and set aside.
• Liberally season the chicken breasts on both sides. In a pan, heat the extra virgin olive oil over medium-high heat. Add the seasoned chicken and cook on both sides for 5-7 minutes (until it reaches an internal cooking temperature of 165 degrees F.
• Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
• Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt and pepper.
• Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
• Garnish with additional parmesan cheese and parsley.

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 CHICKEN LIVERS WITH TAGLIATELLE

Steps:

• Heat the oil in a frying pan and saute the onions.
• Next, add in the raw chicken livers and leave to cook for about 5-10 minutes until they are nicely browned.
• Add in a couple of twists of pepper and salt, herbs and the courgette. Pour in the white wine and next the double cream to give it it's sauce. Leave for about 20 minutes simmering, as you want the sauce to reduce a bit to make it more flavourful.
• Place the tagliatelle in boiling water usually taking 3-5 minutes to cook. (I sometimes add olive oil in the pasta after it's been cooked just to give it some extra flavour.
• You could add in all kinds of vegetables in this dish, so it means you don't necessarily need a side dish of veggies).

CHICKEN BOLOGNESE WITH TAGLIATELLE

Steps:

• Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
• Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.

CHICKEN LIVERS, WITH TAGLIATELLE

Steps:

• Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
• Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
• Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
• Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
• Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.

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.