In Italian cuisine, there are more than a dozen types of pasta, and there are even more sauces that go well with it. Pasta with chicken and mushrooms has become a kind of classic, because it is created quickly enough from simple ingredients, while always having an excellent taste.
To prepare real Italian pasta, you must use pasta (of any shape) exclusively from durum wheat, for example, long and flat fettuccines. They can be taken with different additives - beets, spinach, and so on, which affect the color of the paste. As for the sauce, a delicate creamy one is best suited, its taste has been tested over the years.
Ingredients:
Fettuccine - 200 g.
Chicken fillet - 300 g.
Champignon mushrooms - 200 g.
Vegetable oil for frying - 2 tablespoons (+ 1 tablespoon for fettuccine)
For the cream sauce:
Butter - 10 gr.
Onion head - 1 pc.
Garlic - 2 teeth
Hard cheese - 30 g.
Cream, 20% fat - 200 ml.
Salt, pepper - to taste
Serving herbs - a handful
Step by step recipe:
1. To make fettuccine with chicken and mushrooms in a creamy sauce (this dish can also be found under the name "fettuccine pasta"), prepare the necessary products.
2. Rinse the fillet, remove the moisture with a napkin, cut off any fatty layers, remove the film from above. Cut the prepared piece of meat into small, freeform segments.
3. In parallel, heat the oil on the stove to a peak, dip the chicken pieces into the container and fry them over high heat. Above all, do not put meat in a frying pan that is still cold. Roasting chicken at maximum heat will instantly create a golden brown crust on top, while maintaining juiciness and softness on the inside. Season the slightly fried pieces with pepper and salt. Fry them for no more than 2 minutes to avoid overdrying the chicken.
4. Prepare the mushrooms in advance - wash them from dirt, dry them on a towel, chop them into large pieces. The mushrooms should feel good in the finished dish, so don't grind them too much.
5. When the meat is lightly browned, add the mushrooms to it and cook together for the next 4-5 minutes, stirring occasionally. Keep the fire on a medium level, do not cover the pan with a lid so that the moisture that the mushrooms give off evaporates. Add more oil if necessary.
6. Place a saucepan with enough water on the pasta stove in advance. Throw salt into boiling water to taste, load fettuccine, stir lightly. Cook for about 5 minutes from the start of the bookmark During this time, the pasta will not reach full readiness, it will come out a little undercooked, that is, "al dente". Different manufacturers may have different cooking times for pasta, so it's best to study the instructions on the packaging. At the same time, cook for a few minutes less than the specified time. After boiling the fettuccine, fold it over a sieve. When all the liquid is gone, transfer the pasta back to the saucepan, pour in a spoonful of vegetable oil so that the ribbons do not stick together while the sauce is preparing.
7. In a separate skillet, prepare the creamy sauce. Peel the head of the onion, chop it finely, put it in a preheated container, having previously melted the butter in it.
8. Fry the onion slices until transparent and light golden brown. Stir frequently with a spatula, the onions should not burn.
9. Next, pour in the heavy cream, slightly warm them.
10. Without waiting for the cream to boil, put the fried chicken and mushroom pieces into the pan. Sprinkle the mixture on top with grated cheese, mix. Taste, determine the missing spices.
11. Transfer the prepared fettuccine to the sauce. While stirring, combine them with the rest of the ingredients.
12. Sprinkle with chopped herbs.
13. Place the dish on a plate and serve.
Bon Appetit!
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