CHICKEN BOSCAIOLA
A delicious and creamy pasta with chicken, mushrooms, parmesan, cream and herbs.
Provided by A Family Feast
Categories pasta
Time 1h
Number Of Ingredients 18
Steps:
- Place a large pot of water on to boil to cook the fettuccine in a later step.
- In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and 1 tablespoon of butter until melted and frothy.
- Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
- Place the bacon in the same pan and cook until it is crisp. Remove to paper towels and reserve.
- Drain off all bacon fat but reserve two tablespoons, half of which gets used in next step.
- Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
- Add the second tablespoon of bacon fat and butter into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
- Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
- Add in cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken. Reduce heat to low.
- Salt the boiling water and cook fettuccine according to package directions. When draining reserve one cup of pasta water.
- Add cooked chicken and bacon back to sauce, turn heat to low to medium heat and stir.
- Add cooked fettuccine and cook for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
- Serve with fresh parsley sprinkled over individual servings.
Nutrition Facts : Calories 807 calories, Sugar 4.9 g, Sodium 825.8 mg, Fat 42.5 g, SaturatedFat 19.8 g, TransFat 0.4 g, Carbohydrate 64.4 g, Fiber 3.2 g, Protein 38.5 g, Cholesterol 141.7 mg
CREAMY BACON CHICKEN BOSCAIOLA
Make and share this Creamy Bacon Chicken Boscaiola recipe from Food.com.
Provided by NathanJ
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice and cook bacon, onions, red pepper and garlic paste in a shallow fry pan until soft. Remove from pan.
- Cook chicken pieces in same shallow fry pan with butter until just cooked. Cook pasta at the same time as the chicken.
- Combine cooked ingredients with cream and kecup manis. Simmer over a low heat for 10 minutes.
- Add salt, pepper and serve.
Nutrition Facts : Calories 609.1, Fat 28.9, SaturatedFat 14.7, Cholesterol 150.4, Sodium 247.1, Carbohydrate 51.1, Fiber 7.2, Sugar 3.7, Protein 36.9
ITALIAN CHICKEN BOSCAIOLA
These easy Chicken Boscaiola is creamy and delicious. A creamy mushroom Italian chicken recipe that is perfectly spiced.
Provided by Rosemary Molloy
Categories Main Dish
Time 50m
Number Of Ingredients 12
Steps:
- In a medium pan add the olive oil and garlic, cook on low heat for about a minute, then add the mushrooms, pinch of salt and chopped parsley, combine and cover. Let cook for a few minutes, then uncover and continue cooking until the mushroom are tender and slightly browned. Set aside.
- Dredge the chicken pieces well in flour, set aside.
- In a large pan add the butter, when melted add the dredged chicken, sprinkle with a pinch or two of salt and cook on medium heat turning to brown on both sides. Remove the chicken from the pan.
- To the pan add the mushrooms, white sauce, wine, water and black pepper, gently stir to combine. Then heat on high and bring to a boil, lower the heat to low/medium add the chicken, cover the pan and cook for approximately 30 minutes until the chicken is cooked through. Stir often so the mixture doesn't burn, and turn the chicken over at the halfway point.
- Remove the cover and let thicken if needed or desired. Serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 9 g, Protein 28 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 84 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)
I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen
Provided by Karen Elizabeth
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
- While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
- Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
- Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
- Stir the spring onion through the mixture.
- Pour the sauce over the pasta, and toss to combine.
- Serve sprinkled with the parsley.
Nutrition Facts : Calories 1024.4, Fat 60.1, SaturatedFat 33.5, Cholesterol 185.1, Sodium 165.2, Carbohydrate 99.9, Fiber 4.6, Sugar 4.4, Protein 22.4
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