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Chicken Tagliatelle Recipe
A superb way to use leftover chicken but
well worth making with fresh chicken as well. A classic creamy tagliatelle with
a savoury background. Easy to prepare and quick to cook.
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|200g / 7oz of cooked
leftover chicken or fresh uncooked (see Cook's Notes above)
|250g / 8½ oz dried
|2 garlic cloves
|1 small onion
|5 rashers of unsmoked streaky bacon
|250g / 8½ oz of flat or shiitake mushrooms
|225ml / 7½
fl oz of chicken stock (see Cook's Notes above
|200ml / 7 fl oz double cream
|30g / 1oz parmesan cheese
|2 level teaspoons of dried oregano
|2 tablespoons of extra virgin oil
|Salt and pepper to taste
PREPARATION TIME: 15 minutes
COOKING TIME: 30 minutes
DIFFICULTY LEVEL: Medium
2 large pans
Ingredients for Chicken Tagliatelle
COOK'S NOTES FOR CHICKEN TAGLIATELLE
Outside of Italy tagliatelle is much less popular compared to the ubiquitous
spaghetti. Both are made from the same pasta mixture it's just the shape which
is different. There is no definitive definition of the shape of tagliatelle but
a with of 8mm and a thickness of 1mm is generally considered to be best.
The real reason for using tagliatelle compared to spaghetti is that the
broader and thinner shape of tagliatelle allows it to absorb more of the
accompanying sauce's flavour. It's also easier to spoon or fork up an
equal mix of pasta and sauce when the pasta is flat.
Even in British supermarkets you can now buy different types of
tagliatelle, the flavourings often give the pasta different colourings,
green being the most common. For the chicken stock we used the ready made
ones which are also now found in most supermarkets. Even the good quality
ones are reasonably priced and they do taste better.
If you are using leftover cooked chicken for this recipe, don't fry the
chicken in the first step (just fry the bacon), instead add the cooked
chicken at the same time as you add the cream.
Recipe by Sue Mason
STEP 1 PREPARATION
Slice the chicken into strips.
Peel and finely chop the
Peel and crush the garlic.
Chop the bacon.
See the picture on the right (click it to enlarge) for an
image of the prepared ingredients.
Heat the oil in large frying pan over medium
heat and fry the bacon and the chicken slices (see cook's notes
above if using cooked chicken) for a few minutes
until the chicken slices are sealed.
Add the mushroom, the onion and oregano and mix well together.
Cook for around eight minutes or until soft.
Add the garlic, chicken stock and simmer (barely boiling) for about ten minutes.
While the meat is cooking, put a pan with plenty of water on to boil.
Add the tagliatelle and lightly boil for about ten minutes (see the
instructions on the pack).
Grate the Parmesan cheese.
When the chicken stock has
finished cooking lower the heat slightly and pour in the double cream.
Stir it in well gently simmering for five minutes. Don't allow it to
Taste the sauce and add salt and pepper to taste.
Drain the pasta in a colander and
mix it into the chicken sauce.
Serve the chicken
tagliatelle onto warmed plates and sprinkle with Parmesan cheese.
Accompany it with some garlic bread for a truly authentic Italian meal.