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Pasta with mushrooms and chicken

Pasta with mushrooms and chicken

- Bring water to a boil for pasta and in the meantime prepare the sauce.

- In a frying pan, finely chop the onion and sauté it with vegetable margarine over medium heat, and add the sliced ​​chicken breast. Leave for about 7 minutes, add the wine and then after another 5 minutes add the previously washed and rolled mushrooms. Stir and let it soften over medium heat, until the water it leaves decreases (about 10 minutes). Add 2 cloves of garlic and then when they are ready add the cream, stirring carefully, over low heat. Add salt, white pepper and grate a little nutmeg. Let it boil for a few minutes and thicken the sauce a little and then add the cooked and drained pasta. Mix carefully, then add the basil or parsley to taste and turn off the heat, covering with a lid. Serve in 2 minutes, with grated Parmesan cheese on top.


Mushroom ciulama with chicken and flavored polenta

Mushroom ciulama with chicken and flavored polenta, is one of my favorite combinations.

In the area where I have my origins, ciulamaua was a very common food.

It is prepared with various ingredients, such as: chicken, mushrooms, zucchini, nettles, etc.

Or even combining some of these ingredients.

Cream is not used for thickening, as we have seen in other areas, but milk with flour, a kind of bechamel sauce, so to speak.

It comes out so good, with a sweet-spicy taste and is served with polenta.

I adapted this mushroom ciulama with chicken and flavored polenta, our days and of course, our taste.

And I prepared man in Regis Stone wok pan with hot stone effect, which I no longer part with in the kitchen and which I have described here.


Baked pasta with chicken and mushrooms

A portion of pasta with chicken and mushrooms guarantees you a quick and tasty meal, which you can enjoy in peace with family or friends. They are easy to prepare, in a short time and they are au gratin in the oven until they brown nicely.

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These baked pasta with chicken and mushrooms is a fast, tasty and spicy dish that guarantees you an excellent meal regardless of the time of day.

To cook penne al forno with chicken and mushrooms you need in addition to a regular recipe for pasta, mozzarella and parmesan with which you will gratinate pasta in the oven. Thus, the pasta will get a copper crust on the surface, slightly crispy. They will cook extra and thus the ingredients will get more taste and flavor.

In other words, the final dish will be much tastier than a regular portion of pasta. The chicken breast will become tender and soft, and the tomato sauce will be absorbed into the pasta much more easily. Moreover, the crunchy mozzarella crust will be the star of the plate, giving the pasta a special note and flavor.

In total, in about 40 minutes, you will have a complete, filling meal without much work and time spent in the kitchen. Also, a portion of penne al forno with chicken and mushrooms can be the perfect dish for an evening in the company of friends or relatives.


Pasta with mushrooms and garlic

I think all kids eat pasta. And Bi is no exception. So we'll make pasta today. Some with mushrooms like there are a few left from cream mushroom soup made this week.

I don't want to complicate myself with cream sauces or tomato juice. I want them to be as simple as possible: pasta, mushrooms, garlic and a few sprigs of parsley. I chose wholemeal fusilli pasta, but any kind of pasta is just as good. I cut the mushrooms quite large, I sautéed them in very little oil, until they browned slightly. Season with garlic and fresh parsley to give a little vitality to the dish. The pasta is cooked al dente, put over the mushrooms and mixed lightly before taking them off the heat.

& # 8220Yummyy, I will want some of these pasta for dinner too & # 8221


PASTA WITH SHRIMPS AND ASPARAGUS I Recipe + Video

Hello dear lusts. Today I prepared EASTER WITH SHRIMP AND ASPARAGUS. I think it's one of the fastest and most delicious recipes. The pasta came out flavored and the asparagus shrimp are a perfect addition. I hope you like this recipe and enjoy it. I wish you a more delicious day and good appetite!

Ingredient:

300 gr. - peeled shrimp

2 grated garlic cloves

Grated lemon peel

5 finely chopped parsley threads

3 tablespoons olive oil

Method of preparation:

  1. Bring water to a boil.
  2. Meanwhile, cut the wooden ends of the asparagus, then cut the threads in three.
  3. When the water starts to boil, add a teaspoon of salt and pasta. Boil them according to the instructions on the package.
  4. Pour oil into a well-heated pan. add asparagus, shrimp, garlic, salt, pepper and fry over high heat for about 5 minutes, stirring occasionally.
  5. Be careful not to fry the shrimp too much because you risk having a rubbery texture. The asparagus should also remain bright green and crispy.
  6. Add the pasta, grated lemon peel, parsley, if you want more sauce you can add a little water in which they cooked the pasta, mix and take the pan off the heat.
  7. The pasta with shrimp and asparagus turned out fragrant and very delicious. Serve with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


It starts with the preparation of the duck breast, which is grown on the skin side and is placed with this part in a cold, fat-free pan. Brown for 2-3 minutes, then turn to the other side and brown for another 1-2 minutes. Remove and keep warm. In its place add onion and garlic, chopped and a small cube of butter. Mix well until slightly penetrated, add sugar, then orange water and pomegranate juice.

The duck breast is sliced ​​and added to this sauce. Leave it on the fire for another 2-3 minutes to penetrate the tastes.

Meanwhile, the rice is boiled in chicken soup. the risotto recipes do not respect the ratio of 3: 1 water / rice, as Nicolas tells us. The chicken soup is gradually added over the rice, to give it the optimal creaminess. at the end, add a little butter and grated Parmesan cheese. Fresh basil leaves are added during serving.


Baked pasta with chicken and mushrooms

Let the mushrooms in a bowl of hot water to hydrate for a few minutes.

Preheat the oven to 200 degrees.

Heat a few tablespoons of olive oil in a larger pan.

Brown the chicken pieces over which you add the mushrooms drained by the excess water. Keep the water in which they were kept.

Add the fresh mushrooms and garlic.

Pour the wine and water from the mushrooms, then simmer until the meat is tender.

Boil the pasta separately according to the instructions on the box.

Add the sour cream over the chicken mixture, bring to the boil and remove from the heat.

Match the taste with salt and pepper.

Add the drained spaghetti over the sauce, mix the composition well.

Add three quarters of the amount of Parmesan and basil.

Transfer the preparation to a heat-resistant oven dish.

Sprinkle the rest of the Parmesan cheese on top and bake until it gets a crunchy texture.

Spread on plates and serve with a drop of olive oil and Parmesan cheese as desired.


Chicken with mushrooms and sour cream

When you are in a hurry and of course you are hungry, simple recipes are the most handy. An option would be this light food with chicken and mushrooms. It is done in about 20 minutes and if you also prepare a polenta next to it, you will eat very well :).

The recipe can be adapted depending on what meat you use but it is most quickly prepared with chicken.

  • 1 piece of chicken breast
  • 1 small onion
  • 200g sour cream
  • 400g mushrooms (I used brown mushrooms were on offer)
  • salt, white pepper, oil

Cut the chicken breast into strips or cubes and fry it in a little oil or butter. Add finely chopped onion, mix and add sliced ​​mushrooms.

Let it fry a little and add the cream. Cover with a lid and let it cook over low heat. It takes about 20 minutes. At the end, season with salt and pepper.

Serve with mashed potatoes or polenta.

Remarks: Another variant of this equally good recipe would be to prepare the breast separately. Season with salt and pepper and fry in a little oil. Cut the mushrooms into slices and heat them in a little oil or butter. When the liquid has completely dropped and starts to fry, add 50 ml of white wine. Allow to evaporate and then season with salt and pepper. Add the mushrooms to the ready-made chicken breast and then add the sour cream sauce.

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