The Easiest Chicken And Mushroom Tagliatelle Recipe

How to Prepare Chicken and Mushroom Tagliatelle – Detailed Guide

Step One

Boil the pasta as per packet directions striving for an al dente consistency.

I attempt to coordinate it so everything is finished simultaneously. Hence, I begin warming the water when I initiate cooking my chicken, and incorporate the pasta roughly at the same moment as I introduce the cream.

Step Two

Warm a splash of oil in a large, non-stick, heatproof skillet over medium heat on the stove.

Step Three

Introduce the chicken breasts, generously season with salt and pepper, and sauté for about 5 minutes, stirring frequently, until they are browned.

Step Four

Carefully remove and set aside. You may lightly cover or wrap it in foil to keep warm.

Step Five

Add the onions to the same skillet. Additional oil can be added if necessary.

Step Six

Sauté for 5 minutes, stirring frequently. They should just begin to soften.

Step Seven

Stir in the garlic puree. If using fresh garlic, take 2-3 cloves, crush them, and add now as well.

Step Eight

Incorporate the mushrooms and fry for an additional 5 minutes, stirring often. The onions should now be very tender.

Step Nine

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

Step Ten

Add the wine and bring to a gentle boil.

Step Eleven

Allow to 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 quite rapidly.

Step Fourteen

Taste and add more salt and pepper if needed. I typically just include extra pepper.

Step Fifteen

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