Creamy Chicken Pasta with Mushrooms & a Loaded Side Salad…
0 reactions
Creamy Chicken Pasta with Mushrooms & a Loaded Side Salad 🍗🍝🥗
**Ingredients for 2 generous portions:**
**For the chicken:**
2 small chicken breasts, approximately **400 g**
**1 tablespoon olive oil**
**1 tablespoon butter**
Salt, to taste
Black pepper, to taste
A little sweet or smoked paprika (optional)
**For the creamy pasta:**
**200–250 g tagliatelle** or fettuccine
**200 g mushrooms**
**2 cloves of garlic**
**200 ml cooking cream**
**30–50 g grated Parmesan cheese**
**1 teaspoon butter**
A little pasta water
Salt and black pepper, to taste
A little fresh parsley
**For the loaded salad:**
Approximately **100 g mixed salad greens**
**8–10 cherry tomatoes**
**½ small cucumber**
**½ small carrot**, grated or cut into thin strips
**3–4 tablespoons sweetcorn**
Approximately **50 g feta cheese**
A few seeds of your choice, such as sunflower seeds or sesame seeds
**For the salad dressing:**
**2 tablespoons olive oil**
**1 tablespoon lemon juice**
Salt and black pepper, to taste
👩**🍳 Instructio**ns
**1. Cook the pasta**
Bring a pot of water to a boil, add plenty of salt, and cook the tagliatelle according to the instructions on the package.
Before draining the pasta, save approximately **100 ml of the pasta water**.
**2. Cook the chicken**
Season the chicken breasts with salt, black pepper, and a little paprika if desired.
Heat the olive oil and butter in a large pan. Add the chicken and cook over medium-high heat for approximately **5–7 minutes on each side**, depending on the thickness of the chicken.
Once cooked, remove the chicken from the pan and let it **rest for about 5 minutes** before slicing.
**3. Make the creamy mushroom sauce**
In the same pan, add **1 teaspoon of butter**. Add the sliced mushrooms and cook until they become nicely browned.
Add the finely chopped garlic and cook for another **30 seconds**.
Pour in the cooking cream, add the Parmesan, black pepper, and salt if needed. If the sauce is too thick, add a little of the reserved pasta water.
**4. Add the pasta**
Add the drained tagliatelle to the sauce and mix everything well.
Add a little more Parmesan and plenty of finely chopped fresh parsley.
**5. Prepare the salad**
Add the mixed greens, cherry tomatoes, cucumber, carrot, sweetcorn, and crumbled feta to a bowl.
Mix the olive oil, lemon juice, salt, and black pepper, then drizzle the dressing over the salad. Finish with a few seeds if desired.
**6. Serve** 🍽️
Place a generous portion of creamy pasta on one side of a large plate and arrange the sliced chicken next to it. Sprinkle everything with a little extra fresh parsley.
Serve the loaded salad on the side and enjoy! 😋
#food #drink
**Ingredients for 2 generous portions:**
**For the chicken:**
2 small chicken breasts, approximately **400 g**
**1 tablespoon olive oil**
**1 tablespoon butter**
Salt, to taste
Black pepper, to taste
A little sweet or smoked paprika (optional)
**For the creamy pasta:**
**200–250 g tagliatelle** or fettuccine
**200 g mushrooms**
**2 cloves of garlic**
**200 ml cooking cream**
**30–50 g grated Parmesan cheese**
**1 teaspoon butter**
A little pasta water
Salt and black pepper, to taste
A little fresh parsley
**For the loaded salad:**
Approximately **100 g mixed salad greens**
**8–10 cherry tomatoes**
**½ small cucumber**
**½ small carrot**, grated or cut into thin strips
**3–4 tablespoons sweetcorn**
Approximately **50 g feta cheese**
A few seeds of your choice, such as sunflower seeds or sesame seeds
**For the salad dressing:**
**2 tablespoons olive oil**
**1 tablespoon lemon juice**
Salt and black pepper, to taste
👩**🍳 Instructio**ns
**1. Cook the pasta**
Bring a pot of water to a boil, add plenty of salt, and cook the tagliatelle according to the instructions on the package.
Before draining the pasta, save approximately **100 ml of the pasta water**.
**2. Cook the chicken**
Season the chicken breasts with salt, black pepper, and a little paprika if desired.
Heat the olive oil and butter in a large pan. Add the chicken and cook over medium-high heat for approximately **5–7 minutes on each side**, depending on the thickness of the chicken.
Once cooked, remove the chicken from the pan and let it **rest for about 5 minutes** before slicing.
**3. Make the creamy mushroom sauce**
In the same pan, add **1 teaspoon of butter**. Add the sliced mushrooms and cook until they become nicely browned.
Add the finely chopped garlic and cook for another **30 seconds**.
Pour in the cooking cream, add the Parmesan, black pepper, and salt if needed. If the sauce is too thick, add a little of the reserved pasta water.
**4. Add the pasta**
Add the drained tagliatelle to the sauce and mix everything well.
Add a little more Parmesan and plenty of finely chopped fresh parsley.
**5. Prepare the salad**
Add the mixed greens, cherry tomatoes, cucumber, carrot, sweetcorn, and crumbled feta to a bowl.
Mix the olive oil, lemon juice, salt, and black pepper, then drizzle the dressing over the salad. Finish with a few seeds if desired.
**6. Serve** 🍽️
Place a generous portion of creamy pasta on one side of a large plate and arrange the sliced chicken next to it. Sprinkle everything with a little extra fresh parsley.
Serve the loaded salad on the side and enjoy! 😋
#food #drink
| 1,000 mlx | |
| 2 | |
| 0 |