And again, pasta is Italian food, which for a long timeconquered the world. And if we look at the history of the appearance of pasta, we must admit that they not only played an important role in enriching the world's culinary palette, but also in some way influenced the serving - it was after the appearance of spaghetti that a special cutlery with several teeth was created. Yes, yes, it is a question of all known fork, which today is an obligatory attribute on any meal. The Italians came up with a paste, and they also made sure that it was convenient to eat, and did it at the very beginning of the XVIII century. This is the story. Before the charm of the Italian pasta, Russia could not resist. We always had flour in our pastry, including pasta, which was considered a garnish number one in the Soviet catering. Another thing is that a couple of decades ago we did not know many of the subtleties that make ordinary pasta a truly delicious dish. Now the information about this is more than enough, but I think that our recipes will not seem superfluous either. So, pasta with chicken in 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: Chicken breast cut into strips and fry together with finely chopped onions in butter, add mushrooms, salt pepper to taste and a pinch of turmeric. Then pour the cream in a thin trickle and lightly boil the sauce. Paste the paste according to the instructions on the package to the "al dente" state, recline it on a sieve, and then dip into a sauce and mix well. Pasta with chicken and mushrooms, sprinkled with grated parmesan, 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 dried chicken breasts cut into strips and fry in butter together with slices of bacon and leek (use only the white part). Add the beans, fry and pour the wine. Cook the sauce until the wine evaporates. Pour the cream, salt and pepper to taste, pour a pinch of nutmeg. Stir on a slow fire for about five minutes. Paste the paste in accordance with the instructions to the state of "al dente". Fold it on a sieve, mix with sauce and spread on warmed plates. Pasta with chicken in a creamy sauce is sprinkled with Parmesan and decorated 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 chopped chicken fillets cut into small pieces and fry in butter, add salt, pepper, nutmeg, cream and boil the sauce - it should lightly thicken. Add finely chopped basil and all together for a few minutes. The sauce is ready. The pasta is boiled to the state of "al dente" and mixed with the sauce. Serve with warmed plates, decorate with basil leaves.
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 delicious and elegant dish is prepared without any special arrangements. The washed fillets cut into thin strips, add the spices, a spoonful of oil and leave for 10-15 minutes to allow the meat to marinate. Chanterelles to sort, wash, dry and fry in olive oil with onion until golden brown. In another pan it is very quick to fry browned fillets on high heat, pour in cream and lightly boil, add mushrooms and saute the sauce for another 5-7 minutes. The pasta is boiled to the state of "al dente" and mixed with hot sauce. Serve on warmed plates, sprinkle with Parmesan, decorate 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 fillets and mushrooms. Fry the mushrooms in olive oil with garlic until golden brown. Cut fillets, celery and leeks into strips, grate the carrots, fry everything with a spoonful of butter, pour in the cream at the end of the preparation, salt and pepper and lightly boil the sauce. Combine with fried mushrooms and simmer for a couple of minutes under the lid. Pasta boil to the state of "al dente", mix with sauce, add butter and warm all together for about a minute. Pasta with chicken and mushrooms in cream sauce, sprinkled with Parmesan, served on warmed plates. Include fantasy, add spices to your taste, change ingredients - in short, create! Bon Appetit! We advise you to read:
