Tagliatelle And Chicken Bake Recipes

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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

TAGLIATELLE WITH CHICKEN



Tagliatelle with Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken
2 tablespoons extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup sultanas, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 pound tagliatelle
2 to 3 tablespoons chopped parsley leaves

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 & BACON PASTA



Chicken & bacon pasta image

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

2 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
1 large garlic clove, finely grated
200ml double cream
100g mascarpone
75g parmesan, finely grated
1 chicken stock cube
2 cooked chicken breasts (about 210g), shredded
8 rashers cooked streaky bacon (about 25g), roughly chopped
300g tagliatelle
¼ small bunch of parsley, finely chopped
green salad, to serve

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

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

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.

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