Ingredients for making fettuccine with chicken and mushrooms.
- Pasta (pasta) 500 grams
- Fresh chicken fillet 200 grams
- Fresh champignons 150 grams
- Parmesan cheese 40 grams
- Cream fat 33% 150 milliliters
- Fresh parsley 10 grams
- Olive oil to taste
- Butter for frying
- Salt to taste
- Freshly ground black pepper to taste
- Main ingredients: Chicken, Mushrooms, Cream, Pasta
- Serving 3 servings
- World CuisineItalian Cuisine
Cutting board, kitchen knife, stove, frying pan, wooden spatula, plate - 2 pieces, medium pan with a lid, colander, kitchen potholders, slotted spoon, small grater, saucer - 2 pieces, serving dish
Cooking fettuccine with chicken and mushrooms:
Step 1: prepare the champignons.
The mushrooms are thoroughly washed under running warm water and put on a cutting board. If necessary, with the help of a knife we remove coarsened and spoiled places on the hats and legs of the mushrooms. Now cut the components into thin slices (approximately 3-4 millimeters) The crushed champignons are moved to a clean plate and left alone for a while.
Step 2: prepare the chicken fillet.
We carefully wash the chicken fillet under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, we clean the meat from veins, films and cartilage. Next, grind the component into cubes of size about 2 to 2 centimeters and immediately transfer to a free plate.
Step 3: prepare the pasta.
Fresh wide pasta is suitable for preparing such a delicious, delicious dish like fettuccine. In fact, it all depends on your taste, the main thing is that pasta should be made from hard varieties. So, first of all, half fill the middle pan with ordinary cold water and put on a big fire. To make the liquid boil faster, cover the container with a lid. Immediately after that we fasten the burner, and add salt and a couple of tablespoons of olive oil to the pan to taste. Mix everything thoroughly with improvised equipment and carefully place the paste here. When the liquid begins to boil again, we detect 3-5 minutes and cook pasta. After the allotted time has passed, turn off the burner and, using the kitchen tack, take the pan and discard its contents into a colander. Attention: do not rinse the paste under running water, but simply sprinkle with a small amount of olive oil after excess fluid drains from it.
Step 4: prepare the Parmesan cheese.
Using a fine grater, grate Parmesan cheese directly on the cutting board. Then pour the component in a clean saucer and proceed to the preparation of greens.
Step 5: prepare the parsley.
We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour it into a free saucer. Attention: The component serves us only for decoration, so we add it as desired.
Step 6: prepare fettuccini with chicken and mushrooms.
Put a small piece of butter in the pan and put on medium heat. When it has completely melted, add crushed champignons to it. From time to time, stirring with a wooden spatula, fry the mushrooms until excess liquid leaves them and a golden crust begins to appear on the surface.
Next, put the chicken slices in a container and, if necessary, pour a little olive oil. We continue to cook the constituent dishes, not forgetting to stir. The meat should be golden crusted and soft. Immediately after that, sprinkle the ingredients with salt and freshly ground black pepper to taste and pour the cream. We fasten the burner and wait for the mass to boil again. Then pour it here 1/3 part grated cheese and again everything is well mixed with a spatula.
Stew the sauce until, by consistency, it becomes thick. Without delay, turn off the burner and proceed to serving the dining table.
On a flat dish, put the cooked pasta on the first layer. Top with hot creamy sauce with sliced chicken and mushrooms. That's it, the fetuccini is done!
Step 7: serve the fettuccine with chicken and mushrooms.
When the fettuccine with chicken and mushrooms is ready, sprinkle it with the remaining Parmesan cheese and, if desired, chopped parsley. We serve the dish to the dining table as the main one along with a glass of dry red wine.
Bon appetit to all!
- I used fresh Bravizzi pasta to make fettuccine, and instead of Parmesan cheese I took Parmeggiano Rigiano. It turned out very tasty too;
- for the sauce we use only drinking cream, but with a high percentage of fat content;
- in fact, such a dish can be prepared even from ordinary pasta. True, they will differ slightly in taste and will be much harder, but if there wasn’t any real paste at hand, what can you do?