- Meat and poultry
- Cuts of chicken
- Chicken breast
This succulent chicken in a creamy white wine sauce is to die for. Very good for a romantic night in with your loved one!
141 people made this
- 4 chicken breast fillets, cubed
- 7 slices bacon, smoked or unsmoked, cubed
- 1 onion or 1 bunch spring onions, finely chopped
- 1 garlic clove, crushed
- 6 mushrooms, sliced
- 2 chicken OXO® cubes
- 300ml (1/2pt) hot water
- 250ml double cream
- 1 tablespoon plain flour
- 1 large wine glass or mini bottle white wine (such as Blossom Hill®)
- 6 to 7 tagliatelle pasta nests
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Toss the chicken and bacon cubes into a hot pan. Add onion and garlic and cook for 5 minutes or so, or until browned. Pour away any excess fat.
- Add the sliced mushrooms. Dissolve the OXO cubes in the hot water. Pour this into the pan and simmer for 30 minutes.
- Add the double cream and stir in a sieved tablespoon flour. Be careful not to allow lumps to form as this can easily occur. Finally add the wine, stir occasionally; allow to simmer until thickened up.
- Meanwhile, place the tagliatelle nests in a pan of boiling water with a pinch of salt. Cook for 8 to 10 minutes; drain.
- Serve the tagliatelle on the bottom of the plate, then add the chicken mixture on top. Drizzle over any remaining sauce.
May need to add a pinch of salt and pepper to taste, depending on your taste buds. Serve with a glass of wine.
Reviews & ratingsAverage global rating:(11)
Reviews in English (10)
Good Stuff, tastes awesome too! Only thing i changed was adding the wine, i added it before the cream, about 15 mins into the 30 min simmering stage. It allowed the chicken to take on some of the taste and also gets rid of a fair bit of the alcohol content.-20 Feb 2015
One of the nicest recipes I have ever tasted! One of those recipes you will always turn to when you need cheering up!-23 Aug 2015
I LOVED IT!!!!I added more mushrooms, put the wine in at the same time as the Oxo cubes, used a little less cream & an extra spoonful of flour & served with fresh pasta & lots of pepper.Delicious!!!!-12 Mar 2018
Tagliatelle in White Sauce || Cooking the Italian Way || Pasta in White Sauce Recipe – RKC
Tagliatelle in White Sauce || Cooking the Italian Way || Pasta in White Sauce
Tagliatelle and tagliolini are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine
#Tagliatelle #Pasta #Italian #PastainWhiteSauce
Get the best from your pasta , cooking the Italian way
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* Tagliatelle pasta (3 nest per serving)
* 1 lb asparagus
* Handful of baby spinach
* Water to cook pasta and asparagus
* Salt to taste
For white sauce
* Milk 2.5 cups
* Butter 2 tbsp
* All purpose flour 2 tbsp
* Garlic powder 1/2 tsp
* White Pepper powder 1/2 tsp
* Oregano dried 1 tsp
* Parsley dried 1 tsp
* Salt to taste
* Shredded mozzarella Cheese 1/2 cup
1. Bring water to a boil. All salt to taste. Add pasta to the boiling water( add about 3 nests per serving )
2. For authentic al dente pasta boil for 7 minutes, stirring occasionally after 1 minute. For more better tender pasta boil an additional minute.
3. 1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole.
4. Drain the pasta and asparagus well in a colander.
5. For white Sauce – Melt butter in a medium sauce pan.
6. Add flour and cook for a minute, stirring constantly.
7. Add milk and stirring constantly. Cook until sauce boils and thickens.
8. Add shredded mozzarella cheese. Add desired salt and pepper. Continue stirring until cheese has melted.
9. Add cooked pasta to the sauce and mix it well and serve immediately. Garnish with Italian parsley, if desired.
Chicken and Tarragon Cream Pasta
Apart from casually stirring an onion or two until sweet, glossy and collapsed, there’s hardly any effort needed to make this Chicken and tarragon cream pasta. The sauce is a familiar one. White wine and cream with fresh tarragon for a peppery liquorice-ness that’s bright, bordering on bitter. It counters the richness of the creamy sauce perfectly. Add as much grainy Parmesan as you think decent. Don’t be stingy here. Cream loves parmesan.
The recipe is courtesy of Le Creuset and Fattis & Monis, with slight adaptations to suit personal taste and conscience. I’ve gone lighter on the cream and butter, adding grated parmesan to the sauce for a cheesier taste. Don’t be shy with the black pepper either. (Ps I may have added a pinch of red chilli too) Here is the original recipe as reference.
You can use any long stranded pasta you have on hand. Tagliatelle, spaghetti or linguine are good. But, Bucatini is kind of special, almost like fattened spaghetti but hollow in the centre with a seriously good al dente bite. It’s nature is generous and distinctively chewy. Locally it is available from Pick n Pay under the Fattis & Monis brand.
Cook’s Note: Tarragon can be overpowering. Add reservedly to start, tasting as you go and adjusting to personal preference.
In a nice heavy frying pan – add the butter and a good slosh of olive oil and fry the chopped bacon with the garlic until nice and brown.
Chop all of the mushrooms up and add 1/3 of them to the bacon.
Allow them to brown really well – until they are nice and dark and caramelised on the edges.
Add a glass of dry white wine (or marsala wine if you like it) and deglaze the pan – this gives you a nice deep rich earthy mushroomy flavour to your sauce.
Remember that this Alfredo sauce is all about the mushrooms – the more the better.
So add as many kinds as your pocket allows you to – or that you can get your hands on.
Add the rest of the mushrooms and give a good stir and cook for 5 minutes.
Add the chicken stock cube and loads of black pepper. The pepper compliments the earthy mushroom flavour.
Now add the cream to the pan and bring to the boil, then reduce right down low for about 5 minutes.
Cook your taglietelle in a nice BIG POT of salted water at a rolling boil.
Remember that pasta needs lots and lots of water.
Drain your pasta and add the sauce and freshly chopped bunch of parsley and a good big large handful of grated Parmesan cheese and a bit more freshly milled black pepper.
Serve with some hot ciabatta or crusty rolls – and an icy glass of dry white wine.
For more of Janice Tripepi’s tantalizing recipes click here…
Grandma’s one-pot chicken tagliatelle
This one-pot chicken tagliatelle recipe is very dear to me as it comes with a history. I will not bore you with the history, but I would definitely note that one that history, a couple of key components make sense for this dish.
First and foremost this is done in one pot, that’s it. Just follow the recipe and dump the ingredients there one by one and you will be fine. Second, this is such a warm and hearty meal that it will blow your socks off. And third, the key ingredients are fairly cheap and easy to find (like chicken and pasta)
- 500 gr of chicken drumsticks
- 250 gr of tagliatelle
- 30 gr of butter
- 1 tablespoon of olive oil
- 6 cups of water
How to cook Grandma’s one-pot chicken tagliatelle:
- Clean up the chicken drumsticks from the excesses that you do not like, dry it up and marinate it with salt
- In a big pot, we add the butter and the olive oil. We like the butter for the taste and we add the olive oil so that the butter does not burn
- Add the chicken once the butter and the olive oil heats up and sear them on all sides.
- After the chicken has been seared on all sides and you have got this delicious golden color, add the water and let it simmer in medium heat for 20 minutes (following WHO’s recommendations in these times).
- Add the pasta and cook them by following the directions of the packaging and everything should be fine. Note that it may require you to mix everything up every once in awhile, but be careful because after 20 minutes of cooking the chicken drumsticks would be crazy soft.
If you feel that you want a fancier pasta, check this Pesto, tomato, and burrata pasta or Creamy chicken, broccoli and mushroom pasta
To make the salsify tagliatelle, wash the salsify well in cold water. Use a vegetable peeler to make tagliatelle ribbons by shaving along the length of the salsify. Leave the ribbons to soak in a bowl of ice cubes for at least 30 minutes.
To make the cheese and wine sauce, sweat the shallot in a frying pan with the butter. Deglaze with the wine and cook until the liquid has evaporated. Add the cream and bring to the boil. Remove the pan from the heat and stir in the cheese. Use a handheld blender to blitz, then push the mixture through a conical strainer or sieve. Season to taste with salt and pepper.
Drain the salsify ribbons. Gently reheat the cheese sauce in a deep saucepan and add the salsify ribbons. Cook for 1 minute, cover with a lid and cook for 1 more minute. Taste and adjust the seasoning. Coat the salsify tagliatelle in the sauce.
To serve, divide the cooked buckwheat between wramed bowls and spoon over the salsify tagliatelle. Drizzle with olive oil and add a twist of pepper and a grating of truffle. Serve immediately.
Sauteed chicken livers in white wine with leeks. A saucy dish so loaded with flavors you will lick your fingers clean.
A couple of pieces of bruschetta is all you really need here, but traditionally we serve sautéed chicken livers over wide noodles, like pappardelle or tagliatelle. The gravy it produces from steaming together with the leeks in white wine is one of the finest rustic ragu you will ever have.
Did you know that chicken livers are the base in the flavorful pappardelle with Ragu Alla Bolognese recipe ? That is the secret my friends! Only in today’s recipe, the sautéed chicken livers don’t need to slowly simmer for hours on end, they are ready in about 25 minutes, start to finish.
It’s been a long time since I’ve had sauteed chicken livers. You know, especially trying to be a vegetarian and all. But I’ll admit it, I snuck a couple of bites in there the other day and boy was it worth it!
- 4 ounces pancetta bacon, finely diced
- 3 carrots, finely diced
- 3 stalks celery, finely diced
- 2 onions, finely diced
- 3 tablespoons extra-virgin olive oil
- 1 pound 85% lean ground beef
- 1 pound ground pork
- ½ cup dry white wine
- 1 (28 ounce) can San Marzano whole peeled tomatoes, drained
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 cup beef stock
- ¼ cup heavy cream
- 1 (16 ounce) box tagliatelle pasta
- ¼ cup grated Parmesan cheese, or to taste
Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot cook, stirring lightly, until browned, 7 to 8 minutes.
Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 2 fennel bulbs, cored and thinly sliced + 1/4 cup fennel fronds for garnish
- 1/2 teaspoon salt
- 3/4 cup white wine
- 1/3 cup coconut milk
- 1/2 cup pumpkin purée
- 1/2 teaspoon red chili flakes
- 8 ounces tagliatelle pasta
- 1/2 cup pasta water
- 2 tablespoons lemon juice
- 1/4 cup freshly grated Parmigiano Reggiano cheese for serving
- Coarsely chopped flat-leaf parsley for garnish
- Kosher salt
- Freshly ground black pepper
In a large deep skillet, heat the olive oil over moderately high-heat. Add the garlic and shallot and cook until softened, about 2 minutes. Add the fennel, season with salt and cook, stirring occasionally, until the fennel has softened, about 3 minutes. Add the white wine, coconut milk, pumpkin puree, and red chili flakes to the pan and bring to a gentle simmer, about 8 minutes. Turn the heat to low and keep warm.
Meanwhile, in a large saucepan of salted boiling water, cook the tagliatelle until al dente. Reserve 1/2 cup of the cooking water and drain.
Add the pasta and the reserved cooking water to the pumpkin sauce and toss over moderately low heat until coated. Add the lemon juice, parmesan, and parsley to the pasta and lightly toss to combine. Season with salt and freshly ground black pepper to taste and transfer to plates. Drizzle lightly with olive oil, sprinkle with fennel fronds and serve.