Pasta with chicken and mushrooms. Pasta with chicken and mushrooms - recipes Pasta with chicken fillet and champignons

Step 1: Prepare the chicken.

This dish always turns out tasty, very tender and nutritious, so if you decide to cook it for lunch or dinner, believe me, you won’t go wrong! Let's start with fresh chicken fillet without skin, wash it thoroughly, dip it in paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to remove the film, excess fat, and cartilage. Then cut the meat into portions measuring 1 by 4 centimeters or cubes 3 by 3 centimeters.

Step 2: Prepare the remaining ingredients.

Then, using a clean knife, remove the peel from the onion, and remove the roots of each mushroom. We rinse these products under running cold running water, dry them, place them one by one on a cutting board and chop them. Chop the champignons into layers, cubes, slices of any shape, or divide each into 4-6 parts.

Chop the onion into strips, half rings, quarters or cubes up to 1 centimeter thick. After this, put a deep saucepan with the required amount of purified water on medium heat, let it slowly boil, and put the rest of the ingredients that you will need to prepare the dish on the countertop.

Step 3: prepare creamy sauce with chicken and mushrooms.

Next, turn on the adjacent burner to medium heat, place a deep frying pan on it and add a little vegetable oil, preferably refined oil, into this dish. After a few minutes, dip the chopped onions into the heated fat and saute them until transparent for 3–4 minutes, periodically loosening it with a wooden or silicone kitchen spatula.

As soon as the vegetable softens, add chopped fillet to it and cook them together for about 5-7 minutes or until the chicken changes color from pink to a light beige-grayish color.

Then we put the chopped champignons into the frying pan and begin to simmer the food in the released mushroom juice.

In about 10 minutes The moisture will evaporate and everything will begin to fry. When the meat with mushrooms and onions are slightly browned, sprinkle them with sifted wheat flour, mix carefully so that no lumps form, and pour in the required amount of cream.

Season the semi-finished sauce to taste with salt and ground black pepper, loosen again until smooth, reduce the heat under the frying pan to low and simmer under the lid. 15–20 minutes. After this, move the aromatic creamy mixture aside and let it brew for a while. 10–15 minutes.

Step 4: cook spaghetti.

Meanwhile, the water in the pan is boiling, pour salt into it at the rate of 1 teaspoon per 1 liter and lower the spaghetti into the hot liquid, after fanning it out or breaking it in half crosswise. After a minute, lightly crush the pasta with a tablespoon so that it is completely immersed in water, and after boiling again, cook the pasta, without covering, for about 8-9 minutes until al dente, that is, until almost completely cooked, so as not to It stuck to the teeth, but was not too soft either. Then we throw the spaghetti that has reached the desired consistency into a colander without rinsing, leave it in the sink for a while to drain off excess liquid, and proceed to the next, final step.

Step 5: Serve spaghetti with chicken and mushrooms.

Spaghetti with chicken and mushrooms is a surprisingly tender second course, served hot for a hearty lunch or dinner. After cooking, the warm pasta is distributed onto plates and each serving is topped with hot sauce made from meat and champignons. Then, if desired, crush the resulting yummy with chopped hard cheese, your favorite fresh finely chopped herbs, and place it on the table along with any refreshing additions, for example, vegetable salads, marinades or pickles. Cook with love and enjoy homemade food!
Bon appetit!

The recipe contains the simplest spices; if desired, their set can be varied based on personal taste preferences, but it is better that the spices, as well as dried herbs, are suitable for meat, poultry and mushroom dishes;

An excellent alternative to cream is sour cream with 10 to 21% fat content, onions - leeks or sweet Bulgarian, vegetable oil - butter, and champignons - any other variety of edible mushrooms;

Some housewives stew some carrots and sweet peppers along with onions, and only then gradually add the rest of the ingredients;

Before serving, it is better to heat the serving plate a little in the microwave or slightly open oven, this way you will retain the heat of the finished dish for a longer time, because, as you know, any boiled pasta cools down very quickly.

Sometimes you need to feed your family tasty, satisfying and very quickly. This recipe is from the “dinner in 20 minutes” series. The pasta is cooked for 7-10 minutes, and during this time a very tasty mushroom sauce with chicken fillet is prepared.

To prepare pasta with mushrooms and chicken, take the ingredients from the list. Peel the onions and garlic, scrub the mushrooms with the hard side of a clean dishwashing sponge.

Boil pasta according to instructions, rinse under running water.

Chop the onion and garlic and lightly fry in vegetable oil.

Add mushrooms and fry for a few minutes until golden brown.

Cut the chicken fillet into small cubes and add to the vegetables in the pan.

Quickly fry on both sides, add fresh thyme or a pinch of dried. The fillet cooks very quickly, the main thing is not to dry it out.

Pour in half a glass of water, broth or low-fat cream (if you are not afraid of extra calories). Add salt and pepper, cook for 5-7 minutes. If you want the sauce to be thicker, add a little flour (you don’t need to add it to the version with cream).

Place pre-boiled pasta into the prepared sauce.

Mix well so that all pasta is completely covered with sauce. Sprinkle with your favorite herbs before serving.

Pasta with chicken and mushrooms is ready. Serve immediately. Have a nice one.

Greetings to our dear readers! Today's article will tell you a recipe for pasta with chicken and mushrooms in a creamy sauce. This dish has the main feature - it cooks very quickly, but the result is a completely satisfying and tasty lunch. If you don’t want to stand at the stove for a long time, or you don’t have much time, but your family already wants to eat, this pasta will come in handy.

Let us warn you that we will be using a wok pan. For those who are not familiar with such a miracle, this is a concave dish invented in China. As you may have noticed, in many Asian countries, it is still used, because... extremely convenient for preparing quick meals. In addition, you can cook everything in a wok, from ordinary vegetables to desserts. All these advantages of a seemingly simple frying pan are achieved thanks to its thin walls and shape - the fire is on all sides. Therefore, if such a kitchen attribute is not available, try a regular, but deep frying pan. Let's start cooking.

Ingredients:

1. Pasta – 300 g

2. Chicken breast – 550 g

3. Mushrooms – 150 g

4. Onion – 1 piece

5. Garlic – 1 piece

6. Cream – 230 g

7. Cheese – 125 g

8. Spices – to taste

Cooking method:

Let us immediately note that we used two types of cheese at once - mozzarella and parmesan. You can experiment and try other neutral flavored varieties. Also, we will use olive oil. If it’s difficult to get it, use any other vegetable - it definitely won’t spoil the taste. And, as for pasta, fettuccine or spaghetti are suitable for today's dish.

1. Heat up the wok and pour some oil into it and chop the garlic. We will need two or three cloves. Chop it finely, after crushing it with a knife.

This ingredient is optional, it is needed to create a pleasant aroma of the dish - and you can add it to taste.

2. Place the chopped garlic in a frying pan and chop the onion. Cut it into small cubes and also add to the garlic. Don't forget to stir.

3. While these two products are frying, cut the mushrooms into small cubes. Also, add one champignon, but it is better to cut it into strips. We send both types to the frying pan.

4. Cut the chicken breast as you like - be it strips or cubes. It is clear that the cubes will fry faster, and the speed of cooking is one of the main features of our dish.

5. Add chicken meat to the already fried ingredients, mix and continue frying until the fillet changes color.

By the way, use high heat and do not forget to stir so that the food does not burn.

6. Salt and pepper to taste. You can add your own spices, but we used dried basil and oregano - a teaspoon of each ingredient. Stir again. You can also grate a “pinch” of nutmeg, which will add an incredible aroma to the dish.

7. When the chicken is fried, add 33% cream and pour in about 350 milliliters of water. By the way, you can use broth instead. Stir everything again until the sauce comes to a boil. Taste and add salt if necessary.

Cooking pasta:

8. Now you can throw in the pasta. Look in advance for how long a particular variety should be cooked. Fettuccine takes about six minutes to cook, but given the creamy sauce, you need to add a couple more minutes. It's best to watch when it's ready.

9. Mix all ingredients again and reduce heat. Cover the pan with a lid. But you don’t need to go far, because... You will have to stir the contents several times.

10. While the pasta is cooking, you can chop the parsley. Overall, our lunch is almost ready.

11. Try not to overcook the pasta, otherwise the taste of the whole dish will spoil. When they are ready, add grated mozzarella and Parmesan to the pan and stir again.

By the way, we used approximately the following proportions - 100 grams of mozzarella and 25 grams of Parmesan. You can get by with others or just one variety, as we previously discussed.

12. Turn off the heat and add the prepared greens. Yes, you guessed it, you need to stir again. Our quick lunch is ready in 15-20 minutes and can be sent to the table. We wish you and your family bon appetit!

Don't forget that this dish is best served piping hot. If desired, you can sprinkle a little more Parmesan directly onto the plate. Here, using a well-known saying and modifying it a little, we will add that you can’t spoil pasta with cheese.

So, by using this recipe and preparing the dish, you solve several problems at once. First, you get a very quick lunch that you can feed your family without having to stand near the stove for a long time. Secondly, you diversify classic pasta with a delicious creamy sauce and cheese. Therefore, try and experiment.

Creamy mushroom sauce is a universal seasoning for many dishes. It is loved both for its taste and ease of preparation. Today we will prepare pasta with chicken and mushrooms in a creamy sauce and delight our loved ones with this incredibly tasty dish.

Ingredients: (for 3-4 servings)

• 200 g pasta (any pasta of your choice)
• 200 g chicken fillet
• 200 g mushrooms
• 1 small onion (70 g)
• 1/2 cup heavy cream or milk
• 2 tbsp. l. cream cheese
• salt, pepper, pinch of nutmeg
• olive or sunflower oil for frying
• 20 g butter
• a little parsley

Preparation:

Cut the onion into small cubes.

Cut the chicken fillet into small pieces. You can use chicken breast, but I cooked thigh fillet.

Now let’s clean and cut the mushrooms for the creamy sauce; for me these are champignons. In general, you can use any mushrooms - fresh or dried. With wild mushrooms, of course, the sauce will be much more aromatic, but with champignons it will be extremely tasty.

Boil the pasta in plenty of salted water, cooking time indicated on the package. When the pasta is ready, drain the water, add a little butter to the pan and stir.

While the pasta is cooking, prepare the creamy sauce with chicken and mushrooms. Lightly fry the chicken pieces in heated olive or sunflower oil.

Add onion, mix.

Fry the chicken and onion, stirring, for 3-4 minutes, until the onion becomes transparent and begins to brown slightly.

Add the mushrooms, salt the contents of the pan, pepper to taste and add a pinch of nutmeg. Mix.

The mushrooms will definitely release juice. Fry, stirring, until the liquid evaporates.

Pour in half a glass of cream or milk.

Continue cooking over low heat for 10-15 minutes until the sauce thickens a little. Then add 2 tbsp. l. cream cheese (about 100 g).

Stir until the cheese is completely dissolved; it melts almost instantly. Turn off the frying pan. Creamy sauce with chicken and mushrooms is ready.

Italian cuisine is loved all over the world for its mouth-watering, tasty, yet simple and quick to prepare dishes. Pasta is one such dish. In cooking, there are more than a dozen types of this pasta, and there are even more sauces that go with it.

Pasta with mushrooms and chicken in creamy sauce is a wonderful solution for an everyday dinner, when you want something special, without spending a lot of time and effort standing at the stove.

Ingredients

• Durum wheat spaghetti – 200 g;
• Chicken fillet – 200 g;
• Fresh oyster mushrooms – 150 g;
• Cream – 200 ml;
• Onions – ½ piece;
• Hard cheese – 50 g;
• Vegetable oil – 4 tbsp. l;
• Salt, pepper to taste;
• Fresh herbs for decoration.

How to cook pasta with chicken and mushrooms in creamy sauce

Let's start by making a creamy sauce with chicken and mushrooms. In heated butter or vegetable oil (refined sunflower oil is ideal, as it has slightly fewer calories than butter), fry the mushrooms cut into small pieces.

As soon as the mushrooms have evaporated the moisture and browned, add finely chopped onions to them.

When the onion becomes soft and begins to become translucent, add chicken fillet, cut into small cubes, into the pan. It is better to take fresh, chilled chicken fillet, not defrosted, so the meat will retain more juice and the chicken in the sauce will not be dry. Fry the ingredients together for about 8 minutes until the chicken is cooked through, stirring occasionally with a wooden spatula.

It's time to boil the spaghetti. Add water to the pan in the amount indicated in the instructions on the package. Usually it is 1 liter. for 80 g dry pasta and 1 tbsp. salt. It is recommended to add 2 tbsp to boiling water. olive or sunflower oil to prevent the spaghetti from sticking together.

Cook the spaghetti until al dente - slightly undercooked. This is not only more tasty, but also healthier, and the hot sauce will bring them to readiness already in the plate.

Meanwhile, add cream to the pan. An hour before cooking, remove the cream from the refrigerator so that it reaches room temperature and does not curdle in the pan. Bring to a boil and cook until the sauce thickens slightly, about 5 minutes.

As soon as the sauce is ready, add finely chopped hard cheese to it and mix it thoroughly.

Remove the finished spaghetti from the heat and drain the water.

At this time, the sauce was finally cooked and became more viscous in consistency, as the cheese was completely melted in the hot cream.

Start serving the Creamy Chicken and Mushroom Pasta by placing a portion of spaghetti on a warm plate, making a small well in the center.

Fill this cavity with a few spoons of cream sauce.

Sprinkle the dish with grated cheese and finely chopped fresh herbs.

Cooking tips:

• This dish must be served immediately after cooking, as the pasta may cool and even stick together while the sauce is being prepared. Therefore, it is better to put all the ingredients on the table in advance so as not to waste time searching for the right product in the refrigerator.
• It is best to cook pasta in a creamy sauce with mushrooms and chicken using oyster mushrooms. But you can replace them with champignons, the cooking process will be the same. If you decide to use wild mushrooms, you must first boil them.
• Ready-made spaghetti can be added directly to the pan with the sauce, stirred and placed on plates in this form. This way the pasta will be juicier, but the presentation of the dish will be more homely.