Chicken and Mushroom Tagliatelle

How to Prepare Chicken and Mushroom Tagliatelle – Detailed Instructions

Step One

Boil the pasta according to package guidelines aiming for an al dente consistency.

I attempt to coordinate my timing so that everything is completed simultaneously. Therefore, I would initiate boiling the water when I commence cooking my chicken and introduce the pasta roughly at the same moment as I add the cream.

Step Two

Heat a splash of oil in a sizable, non-stick, flame-resistant skillet over moderate heat on the stove.

Step Three

Incorporate the chicken fillets, season generously with salt and pepper, and sauté for about 5 minutes, stirring frequently, until golden.

Step Four

Carefully remove and set aside. You can lightly cover or wrap it in foil to maintain warmth.

Step Five

Add the onions to the same skillet. You may add additional oil if necessary.

Step Six

Sauté for 5 minutes, stirring frequently. They should begin to become tender.

Step Seven

Mix in the garlic paste. If you opt for fresh garlic, use 2-3 cloves, crush them, and add them now as well.

Step Eight

Introduce the mushrooms and sauté for an additional 5 minutes, stirring frequently. The onions should now be extremely soft.

Step Nine

Return the chicken to the skillet, including any juices accumulated in the bowl as well.

Step Ten

Add the wine and bring to a gentle boil.

Step Eleven

Simmer for 3 minutes.

Step Twelve

Incorporate the cream and simmer for 10 minutes. Stir occasionally, ensuring to scrape the bottom of the skillet.

Step Thirteen

Add the spinach and stir until wilted. This should happen relatively quickly.

Step Fourteen

Taste and add additional salt and pepper if needed. I usually just increase the pepper.

Step Fifteen

Serve directly from the skillet with the prepared tagliatelle and grated parmesan cheese.