Friday, May 30, 2008

Quickly, a couple of recipes I have made successfully this week because I have to give the recipe book back to my sister-in-law at work tonight.

Tagliatelle with Chicken, Herbs and Mushrooms.

(or fettucine if you are cheap like me!)

2 tbsp olive oil
400g diced chicken breast
20g butter
400g mushrooms, sliced
2 cloves garlic, finely chopped
125ml white wine
185ml cream
400g pasta (tagliatelle or fettucine)
1 tsp finely grated lemon zest
2 tbsp lemon juice
2 tbsp chopped parsley

Cook the pasta in boiling, salted water until al dente.

Heat one tbsp olive oil and cook the chicken until browned. Remove from the pan and set aside. Add the butter and the remaining olive oil and cook the mushrooms over a high heat for 3 minutes or so. Add the garlic and cook for a further 2 minutes. Stir in the wine, reduce the heat and simmer until the wine is almost cooked away. Stir in the cream and return the chicken to the pan. Simmer until the sauce has thickened slightly, about 5 minutes. Stir in the lemon zest, lemon juice and the parsley. Season.

Combine the pasta and sauce and test the seasoning. The recipe called for parmesan cheese over the top but I felt this would compromise the creamy mushroom flavour so didn't use it. This was heaven in a pasta bowl!

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