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Chicken and Mushroom Tagliatelle

Chicken and Mushroom Tagliatelle

After watching many episodes of MKR kitchen, I was really inspired to create something beautiful to the camera eye, simple cooking but yet deliciously satisfying. Mood has got me to create this easy Chicken and Mushroom Tagliatelle; though I wished I know how to make pasta from scratch. *Hint: I need a pasta machine for my next birthday?*

This Chicken and Mushroom Tagliatelle uses no cream, but to thicken the sauce I’ve picked up the French Roux method which uses butter and plain flour. It has a cleaner palette compared to cream but I will probably recreate this recipe using cream in future just to see how it would taste like otherwise. Also, there is something magical about mushroom and dry sherry or more known as Apera in down under. Actually come to think of it, mushroom creates magic with anything else, like mushroom and butter; who can resists that?

Chicken and Mushroom Tagliatelle

Ingredients:

  • 1 large shallot, finely sliced
  • 2 carrots, cut into batons
  • 1 chicken breast, cut into chunks
  • 2 sprigs fresh thyme
  • 1 cup chicken stock
  • 250g egg pasta/tagliatelle
  • 250g button mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoon dry sherry (optional)
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • A handful of chopped flat-leaf parsley
  • Salt and pepper
  • 2 tablespoon olive oil, with extra to drizzle

Steps:

  1. Place the chicken chunks into a bowl and add salt and pepper to coat the chicken pieces well. Leave it to marinade for about 15 minutes.
  2. Heat up a non-stick pan with olive oil. When oil is hot, pan fry the chicken till each sides are seared browned.
  3. Add the shallots and stir fry for 2 minutes till translucent. Add the thyme and carrots into the pan and stir fry to combine well.
  4. Add the chicken stock and sherry (optional) into the mixture and let it simmer for 5 minutes. Drain, set the chicken and vegetables aside and reserve the stock.
  5. Meanwhile, place a separate pot with water enough to cook the pasta. Place the tagliatelle into the pot when water boils. Add a pinch of salt. Cook the pasta according to the packet instructions until al-dente.
  6. Using the same pan as before, add the butter into the pan and then the minced garlic and mushrooms. Fry the mushrooms till softened.
  7. Add the flour and using a whisk, gradually add the stock into the pan and keep whisking till form a roux (sauce begins to thickened). Add the chicken and vegetables and let the sauce heat through.
  8. When the tagliatelle is cooked, drain well and add into the pan. Turn off the heat. Season well with salt and pepper. Then toss in the chopped parsley.
  9. Using a thong, toss to coat the pasta and the sauce well. If the sauce is too thick, add a bit of the pasta water into the pan gradually till it reaches the consistency you preferred. Remember to adjust salt and pepper so that sauce doesn’t become too bland.
  10. Drizzle a little olive oil over the pasta when served.

Chicken and Mushroom Tagliatelle

Cooksnaps

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