Pollo E Funghi Tagliatelle Recipes

Steps:

• Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
• Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
• Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
• Stir in the Parmesan until well incorporated, and adjust the seasonings.
• Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
• Alfredo Add-Ins
• When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
• Make Ahead
• While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

Steps:

• Start by putting the pasta in to cook - following the packet instructions. In the frying pan, heat the oil over a medium heat and gently fry the onion, chicken and garlic until no pink is showing on the chicken - about 4 minutes. Throw in the mushrooms and cook for another 2 minutes until they show signs of softening. Add the crème fraîche and gently simmer for a minute or two to heat through, then add 2 tbsp of the Parmesan (keeping one in reserve for garnish) and sun dried tomato paste. Give it all a good stir. Season to taste with salt and pepper. Drain the cooked pasta, reserving some of the cooking liquid, and add to the frying pan. Coat the tagliatelle with the sauce, and use the reserved pasta water, a splash at a time, to slacken the the sauce slightly, if you think it needs it.

Steps:

• Cook pasta according to package directions, or 11-12 minutes until al denté.
• While the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and sauté 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and sauté another 1-2 minutes; then add mushrooms and sauté another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
• Drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.

Steps:

• In a frying pan or saucepan cook the chicken until almost cooked
• Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
• Add 1 tsp of Pesto