Pollo E Funghi Tagliatelle Recipes

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POLLO E FUNGHI TAGLIATELLE RECIPE



Pollo e Funghi Tagliatelle Recipe image

Provided by tulawdog

Number Of Ingredients 13

Ingredients
1 tbsp olive oil
1 garlic clove - crushed
1/2 onion - sliced
150 g chicken breast - thinly sliced
100 g chestnut mushrooms - sliced
250 ml crème fraîche
3 heaped tbsp freshly grated Parmesan
2 heaped tbsp sun dried tomato paste
salt
freshly ground black pepper
100 g (4 nests) dried tagliatelle
1 tbsp chopped fresh parsley

Steps:

  • Start by putting the pasta in to cook - following the packet instructions. In the frying pan, heat the oil over a medium heat and gently fry the onion, chicken and garlic until no pink is showing on the chicken - about 4 minutes. Throw in the mushrooms and cook for another 2 minutes until they show signs of softening. Add the crème fraîche and gently simmer for a minute or two to heat through, then add 2 tbsp of the Parmesan (keeping one in reserve for garnish) and sun dried tomato paste. Give it all a good stir. Season to taste with salt and pepper. Drain the cooked pasta, reserving some of the cooking liquid, and add to the frying pan. Coat the tagliatelle with the sauce, and use the reserved pasta water, a splash at a time, to slacken the the sauce slightly, if you think it needs it.

HOMEMADE TAGLIATELLE



Homemade Tagliatelle image

Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 4

Number Of Ingredients 3

2 ¼ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
  • Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
  • Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
  • Gently toss pasta with some more flour. Air dry for 30 minutes.
  • Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g

PENNE POLLO (CHICKEN PASTA)



Penne Pollo (Chicken Pasta) image

Rich Italian Dish

Provided by danny1hayes

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In a frying pan or saucepan cook the chicken until almost cooked
  • Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
  • Add 1 tsp of Pesto

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