Macaroni with chicken and mushrooms is a dish that can be cooked in a dozen different ways. Pasta can be served with mushroom sauce or gravy, bake or even stuff large shells.
Macaroni with mushrooms and chicken in cream
This recipe is a variation of the classic Beef Stroganoff, in which beef was replaced with chicken, and mushrooms were also added to the dish. Chicken and mushrooms will become the basis of the creamy gravy, to which we will cover the boiled egg noodles .
Ingredients:
- chicken fillet - 380 g;
- champignons - 210 g;
- egg noodles - 155 g;
- chicken broth - 365 ml;
- sour cream - 55 g;
- garlic - 4 teeth;
- starch - 1 teaspoon;
- butter - 35 g.
Preparation
- While the egg noodles are brewed, quickly prepare the base for the gravy by frying the chopped garlic and filling it with a mixture of broth and starch.
- As soon as the sauce thickens, put a piece of butter to it and reduce the heat. Add sour cream to the sauce.
- Separately fry the finest chopped chicken and mushrooms.
- As soon as the bird comes to the ready, and all the excess mushroom moisture evaporates, shift the ingredients to the base of the gravy.
- The sauce from chicken with mushrooms to pasta is ready, it remains to connect it with boiled noodles and can be served.
Baked pasta with chicken and mushrooms
Ingredients:
- pasta - 310 g;
- leeks - 1 piece;
- champignons - 230 g;
- garlic - 2 teeth;
- chicken meat - 320 g;
- butter - 45 g;
- flour - 35 g;
- milk - 740 ml;
- grated cheese - 190 g;
- bread crumb - 35 g.
Preparation
- Cook the pasta . While they are cooking until al-dente, tackle the sauce.
- Prepare passekrovke of leeks with mushrooms. When the roast is browned, and the excess moisture evaporates, put a crushed chive of garlic and a little butter on it.
- Sprinkle the sauce base with the flour, and after mixing, pour the milk.
- Once the sauce has thickened, put cheese into it, wait until it melts.
- Mix the cheese sauce with the pasta and put it in a mold, sprinkle the bread crumb and leave the pasta with chicken and mushrooms in the oven for 20 hours at 200 degrees.
Macaroni-shells stuffed with chicken and mushrooms
Ingredients:
- "Shells" - 20 pieces;
- garlic - 2 teeth;
- chicken fillet - 490 g;
- champignons - 130 g;
- Ricotta cheese - 345 g;
- grated hard cheese - 85 g;
- eggs - 2 pieces;
- sauce bechamel - 470 ml.
Preparation
- Set the cockleshells to cook until half cooked.
- Torserate minced meat from chicken fillet, fry it with garlic and the finest chopped mushrooms.
- Mix the stuffing from chicken with ricotta, add the eggs together with the pinch of salt to the same place.
- Fill the half-cooked shells with stuffing and lay them in a mold.
- Pour the dish with béchamel sauce and sprinkle with cheese, then leave to bake at 180 degrees for half an hour.