Tagliatelle With Chicken Recipes

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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.

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.

CHICKEN BOLOGNESE WITH TAGLIATELLE



Chicken Bolognese with Tagliatelle image

Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup), plus leaves for serving
2 medium carrots, peeled and finely chopped (3/4 cup)
Coarse salt and freshly ground pepper
1 pound ground chicken (preferably a mix of white and dark)
3 tablespoons tomato paste
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup whole milk
1 can (14.5 ounces) whole peeled tomatoes in juices, pureed
1 pound tagliatelle, pappardelle, or fettuccine
Freshly grated Parmesan and nutmeg, for serving

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



Chicken Livers, With Tagliatelle image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound chicken livers, trimmed
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
1 teaspoon crumbled sage leaves
1 bay leaf
1 slice prosciutto, cut julienne
2 cups canned plum tomatoes (or fresh in season)
1/2 cup Marsala or dry red wine
Coarse salt and freshly ground pepper to taste
1 pound tagliatelle
Freshly grated Parmesan cheese to taste

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.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 563 milligrams, Sugar 4 grams, TransFat 0 grams

TAGLIATELLE AND CHICKEN BAKE



Tagliatelle and Chicken Bake image

My Mum made this years ago, and I wanted to post it so I can access it whenever I can. It is a quick, tasty meal that all the family enjoy. It uses the dried soup mix that would make a pint of soup.

Provided by Frugal Fifer

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces tagliatelle pasta noodles, cooked and drained
1 onion, sliced
1 tablespoon vegetable oil
12 ounces chicken breasts, cut into strips
1 pint dried cream of chicken soup mix
2 tablespoons coarse grain mustard
1 red bell pepper, deseeded and chopped
8 ounces broccoli florets
3/4 pint water

Steps:

  • Pre-heat oven to 200 celcius.
  • Fry onion and chicken in oil for 3-4 minutes.
  • Add the pepper and broccoli and cook for 2-3 minutes.
  • Add the dry soup mix, mustard and water to the pan and bring to the boil, stirring until thickened.
  • Place cooked tagliatelle into a suitable heatproof dish and pour the sauce over the top.
  • Sprinkle with cheese and bake for 20 minutes.

Nutrition Facts : Calories 432, Fat 14.1, SaturatedFat 3.4, Cholesterol 102.3, Sodium 85.6, Carbohydrate 48.5, Fiber 2.9, Sugar 3.5, Protein 28.2

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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