And again, pasta is an Italian food that has long beenconquered the world. And if we turn to the history of the appearance of pasta, we must admit that they not only played an important role in enriching the world culinary palette, but also in a certain way influenced the table setting - it was after the appearance of spaghetti that a special cutlery with several prongs was created. Yes, yes, we are talking about the well-known fork, which today is an obligatory attribute at any meal. The Italians invented pasta, and they also made sure that it was convenient to eat, and they did this at the very beginning of the 18th century. That's the story. Russia could not resist the charm of Italian pasta. Flour has always been in honor with us, including pasta, which was considered the number one side dish in the Soviet catering industry. Another thing is that a couple of decades ago we did not know many of the subtleties that make ordinary pasta a truly delicacy. Now there is more than enough information about this, but I think that our recipes will not seem superfluous. So, pasta with chicken in a creamy sauce, with mushrooms – try it, it’s very tasty!
Pasta with chicken and mushrooms in creamy sauce
Ingredients:
- paste packaging
- 2 chicken breasts
- 300 grams of champignons
- a tablespoon of butter
- 1 onion
- a glass of cream
- 100 grams of Parmesan cheese
- salt, pepper to taste
- pinch of curry
Recipe:Cut the chicken breast into strips and fry with finely chopped onion in butter, add the mushrooms, salt and pepper to taste and a pinch of turmeric. Then pour in the cream in a thin stream and reduce the sauce slightly. Cook the pasta according to the instructions on the package until al dente, drain in a sieve, then dip into the sauce and mix well. Pasta with chicken and mushrooms, sprinkled with grated Parmesan, is served on warmed plates.
Pasta with chicken and bacon in creamy sauce
Ingredients:
- paste packaging
- 2 chicken breasts
- a stalk of leek
- 100 grams of bacon
- 50 grams of Parmesan cheese
- a handful of asparagus beans (you can use frozen)
- a tablespoon of butter
- half a cup of cream
- half a glass of dry white wine
- salt, pepper to taste
- parsley greens
- pinch of nutmeg
Recipe:Wash and dry the chicken breasts, cut them into strips and fry them in butter together with bacon slices and leeks (use only the white part). Add the beans, fry them and pour in the wine. Cook the sauce until the wine evaporates. Pour in the cream, add salt and pepper to taste, add a pinch of nutmeg. Simmer over low heat for about five minutes. Cook the pasta according to the instructions until al dente. Drain in a sieve, mix with the sauce and arrange on warmed plates. Pasta with chicken in a creamy sauce is sprinkled with parmesan and garnished with parsley.
Pasta with chicken and basil
Ingredients:
- spaghetti packaging
- 400 grams of chicken fillet
- a glass of cream
- 30-50 grams of butter
- a bunch of green basil
- salt, pepper, nutmeg to taste
Recipe:Wash and dry the chicken fillet, cut into small pieces and fry in butter, add salt, pepper, nutmeg, cream and boil the sauce – it should thicken slightly. Add finely chopped basil and simmer everything together for a couple of minutes. The sauce is ready. Boil the pasta until al dente and mix with the sauce. Serve on warmed plates, garnish with a basil leaf.
Pasta with chicken and chanterelles in creamy sauce
Ingredients:
- paste packaging
- 300 grams of chicken fillet
- 300 grams of chanterelle
- 3 tablespoons of olive oil
- small bulb
- a glass of cream
- 50 grams of Parmesan cheese
- salt, pepper, nutmeg to taste
- green basil
Recipe:This tasty and elegant dish is prepared without any special fuss. Cut the washed fillet into thin strips, add spices, a spoon of oil and leave for 10-15 minutes so that the meat marinates. Sort out the chanterelles, wash, dry and fry in olive oil together with the onion until golden brown. In another frying pan, very quickly fry the marinated fillet over high heat, pour in the cream and boil slightly, add the mushrooms and simmer the sauce for another 5-7 minutes. Boil the pasta until al dente and mix with the hot sauce. Serve on warmed plates, sprinkle with parmesan, garnish with green basil leaves.
Pasta with chicken and porcini mushrooms in creamy sauce
Ingredients:
- paste packaging
- 300 grams of chicken fillet
- 200 grams of ceps
- 50 grams of Parmesan
- a stalk of leek
- 2 cloves of garlic
- small carrots
- stalk of celery
- a tablespoon of olive oil
- 2 tablespoons butter
- 150 ml cream
- salt, pepper to taste
Recipe:Wash and dry the fillet and mushrooms. Fry the mushrooms in olive oil with garlic until golden brown. Cut the fillet, celery and leek into strips, grate the carrots, fry everything with a spoon of butter, pour in the cream at the end of cooking, add salt and pepper and slightly reduce the sauce. Combine with the fried mushrooms and simmer for a couple of minutes under the lid. Boil the pasta until al dente, mix with the sauce, add butter and heat everything together for about a minute. Pasta with chicken and mushrooms in a creamy sauce, sprinkled with parmesan, serve on warmed plates. Turn on your imagination, add spices to your taste, change the ingredients - in a word, create! Enjoy your meal! We recommend reading:
