Best Pollo E Funghi Tagliatelle Recipes

Pollo e Funghi Tagliatelle Recipe image

Provided by tulawdog

Number Of Ingredients 13

Ingredients
1 tbsp olive oil
1 garlic clove - crushed
1/2 onion - sliced
150 g chicken breast - thinly sliced
100 g chestnut mushrooms - sliced
250 ml crème fraîche
3 heaped tbsp freshly grated Parmesan
2 heaped tbsp sun dried tomato paste
salt
freshly ground black pepper
100 g (4 nests) dried tagliatelle
1 tbsp chopped fresh parsley

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.

Farfalle Con Pollo E Spinaci image

Provided by Debs Recipes

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 lbs chicken breasts, evenly diced
3 tablespoons olive oil
2 small shallots, chopped
3 garlic cloves, minced
1 1/4 teaspoons salt
1 pinch cayenne chili pepper flakes (amount is per taste)
2 cups thinly-sliced fresh mushrooms (save time by using an 8-ounce carton of sliced mushrooms)
2 tablespoons flour
1 cup chicken broth
1/3 cup white wine
8 ounces spinach, rinsed and chopped (thawed and drained frozen spinach may be used)
16 ounces farfelle bow tie pasta
1/2 cup shredded asiago cheese

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.