The basis of Italian cuisine - pasta, due to its simplicity and at the same time sophistication is very popular all over the world. Options for cooking this dish is not found. Adding meat, mushrooms, seafood , as well as vegetables and spices in different variations, you can always get a new, no less attractive and original taste of the dish.
Today we will consider how to prepare a pasta with mushrooms in a creamy sauce and offer a dish with a chicken.
Recipe for pasta with porcini mushrooms in creamy sauce
Ingredients:
- pasta fetuchini - 270 g;
- white mushrooms - 270 g;
- cream - 390 ml;
- onion white - 75 g;
- garlic - 2-3 cloves;
- lemon - 0,5 pieces;
- parsley - to taste;
- butter - 55 g;
- olive oil Extra Virgin - 75 ml;
- black ground pepper - 10 g or to taste;
- salt - to taste.
Preparation
White mushrooms get rid of dirt with a napkin, without rinsing with water, and shred by medium-sized slices. White onions and garlic are cleaned and crushed fairly finely.
In a saucepan with water, boil the fettuccine paste to the "al dente" state. Do not forget to pre-salt the water and add a couple of spoons of olive oil. On readiness we throw the pasta in a colander, leaving about a hundred milliliters of broth. We will need it in the future.
In a deep frying pan, warm up the olive oil and butter, lay the prepared onions and garlic and pass until golden. Then throw the mushrooms and also fry for about seven minutes. We pour in the cream and tommy, stirring, for another four minutes.
Now we put in the creamy mushroom mass ready paste, add finely chopped parsley greens, ground black pepper, lemon juice, pour in the broth from the pasta and then puff for another couple of minutes under the lid in the very small heat.
We serve pasta with porcini mushrooms in a warm pre-deep dish. Bon Appetit!
Italian pasta with chicken and mushrooms in creamy sauce
Ingredients:
- paste - 290 g;
- chicken fillet - 590 g;
- champignons - 310 g;
- cream with a fat content of 33% - 110 ml;
- onion - 75 g;
- garlic (if desired) - 2 cloves;
- Parmesan - to taste;
- a mixture of Provencal dry herbs - to taste;
- white ground pepper - to taste;
- fresh greens of basil, dill and parsley - to taste;
- salt - to taste;
- olive oil - 90 ml.
Preparation
Initially, let's cook until pasta is ready. For this, heat up to a boil two liters of water, pre-salt it with a teaspoon of salt and add a little olive oil. We lay the pasta and keep them in boiling water for one minute less than the instruction for their preparation on the package suggests. We get, as they say in Italy, the state of "al dente" or in other words a slightly undercooked paste.
Then pre-washed and dried chicken fillets and mushrooms, as well as peeled onions and, if desired, garlic shredded small cubes. Deep frying pan or large sauté pan with a thick bottom is heated on fire with olive oil, we lay the chicken first and brown the slices, stirring, on all sides.
Now pour in the pre-heated cream, season the dish with salt, ground white pepper, a mixture of dried Italian herbs and tomm on light fire for about ten minutes. At the end of the preparation, we add finely chopped fresh greens, put the prepared pasta in a saucepan to sauce, add the wiped Parmesan on an average grater, mix, stand on the stove at the lowest heat for another couple of minutes, and serve it to the table, spread out over warm plates.