CHICKEN AND MUSHROOM TAGLIATELLE
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
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.
TAGLIATELLE WITH CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CHICKEN BOLOGNESE WITH TAGLIATELLE
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
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.
CREAMY CHICKEN TAGLIATELLE
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
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.
CREAMY CHICKEN TAGLIATELLE
This creamy chicken tagliatelle recipe is quick and easy to make with just a few ingredients. A great base pasta dish, ready in under 30 minutes!
Provided by Jenny Bullistron
Categories Dinner | Lunch
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 528 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 57 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 473 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN & BACON PASTA
Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper
Provided by Liberty Mendez
Categories Dinner, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.
Nutrition Facts : Calories 857 calories, Fat 58 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
TAGLIATELLE WITH GRILLED CHICKEN & TOMATOES
A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.
- Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks. Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.
Nutrition Facts : Calories 423 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
CHICKEN CACCIATORE
This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 11
Steps:
- Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
- Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
- Serve over noodles.
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20 TAGLIATELLE RECIPES (EASY PASTA DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
4/5 (4)Published Nov 8, 2022Category Recipe Roundup
- Creamy Tagliatelle and Mushrooms. For a simple weeknight dinner, you have this creamy tagliatelle and mushrooms to count on. This dish combines all the earthy, savory flavors of cremini mushrooms with a rich cream sauce and al dente tagliatelle pasta.
- Tagliatelle With Tomatoes and Greens. In this next dish, you’ll love how the long, flat tagliatelle noodles pair perfectly with juicy tomatoes and bright, crisp kale leaves.
- Creamy Chicken Tagliatelle. This creamy chicken tagliatelle absolutely hits the spot! Just like fettuccine, tagliatelle pairs perfectly with rich, parmesan cream sauce.
- Tagliatelle With Basil, Pancetta, and Mozzarella. This is a simple yet elegant dish. It combines the salty, savory flavors of pancetta with the creamy richness of mozzarella and the mellow sweetness of basil.
- Homemade Tagliatelle. And now, here’s a recipe for today’s featured ingredient: tagliatelle. This long, flat noodle pairs perfectly with creamy sauces and meaty ragu.
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