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Pasta with chicken, mushrooms and sour cream

Pasta with chicken, mushrooms and sour cream

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Chop the meat together with the onion and dill, then the carrot.

Heat the oil in the pan, add the meat composition and a few tablespoons of water. Stir from time to time and do not let it fry when the water drops, add a little more.

After about ten minutes, add more water to cover the meat and let it boil.

When it has boiled about halfway, add the sliced ​​mushrooms and peppers.

After 15 minutes, add the sour cream and let it simmer until we prepare the pasta.

Boil the pasta (4 min) and drain it (I always give it under a quick jet of water).

We mix them in the pan with the meat sauce.

Place in the Jena tray and grate the Parmesan cheese.

Bake for 30 minutes in the maximum hot oven.

We serve with lust ... uffff .... be careful they are hot ...

400 g chicken breast
500 g paste
1 teaspoon sweet paprika (or other spice you like with chicken)
2-3 cloves garlic
200 ml sour cream
salt, pepper, oil.

The pasta is boiled in salted water, respecting the cooking time indicated on the package.

Chicken breast is cut into strips or cubes (according to preference).

Deep pan with 6 layers

Put the garlic in oil. Leave for 2-3 minutes until well cooked and add the chicken pieces. Mix for 5-8 minutes until the chicken is browned, add sour cream, leave for another 10 minutes, over low heat.

For all these operations you need a pan with deep walls. And if you still have to choose such a pan, then take the queen of these pans, a pan with 6 inner layers, from which the food does not stick at all, made in South Korea.

Add paprika, salt and pepper.

The pasta is draining. Over them add the above sauce and serve.

Searched words "chicken-with-cream-and-mushrooms"

The pancakes are made as you know, only without the addition of sugar or flavors. Wash chicken breast and mushrooms and chop.

Cut the onion and cook in 2 tablespoons of oil. When it turns golden, add the washed and drained mushrooms and the diced chicken breast.

Use white or brown champignon mushrooms, according to your preferences. I had organic, pasture mushrooms, much more fragrant than mushrooms

Peel and finely slice the carrots and / or sticks or grate them. Fry in a pan with oil

Especially during the holidays there is a lot of food left: cold steak, meat boiled in soup, fried sausages, etc. That's what happened

A recipe for white fish lovers, an excellent combination of fish and mushrooms. I used frozen halibut fillets from

For starters, cut the onion into small pieces and put it in a little oil over low heat. Cut the chicken into small cubes and add it over the onion.

Squeeze the orange and lemon juice and soak the chicken breast, seasoning with salt, pepper and curry.

Fry the chicken in a little oil, until well browned, separately put a pot of rice water about a liter, meanwhile prepare

Wash the chicken breast and cut into small cubes. Melt a little butter in a saucepan, and add the chicken breast. Let it cool

To start, wash the pumpkin, cut it into slices and bake it in a large tray with baking paper. If you have a soup

Peel a squash, grate it and slice it. We do the same with the mushrooms, we clean them and cut them into thin slices. In a tray

Meatballs Cut 4-5 sliced ​​mushrooms and mix with egg and meat. Add the two cloves of finely chopped garlic

After a few hectic weeks, in which I was absent from the online space, I return with a recipe for a delicious, delicious dinner

Cook together the onion, mushrooms and bacon. Add salt, pepper and water and cook for 30 minutes. Meanwhile, prepare the dumplings.

Put the pasta to boil in salted water and oil. Heat the sliced ​​mushrooms in hot butter until soft. Add the breast

Fry the thighs, fry the onions, mushrooms and then add the fried thighs. Leave it on the fire for 10-15 minutes. In the meantime

Chicken scallops with mushrooms and cream

Chicken and pasta are always a successful combination, especially when they have this mushroom sauce with subtle flavors as an ally. Are you hungry and want to eat as soon as possible? Do you like chicken? If you answered yes to the above questions, the next recipe is for you!

2. Cut the chicken into either long strips or fillets, as for schnitzels. Beat the schnitzels lightly with a hammer or press with a rolling pin. Season with salt and pepper, lightly sprinkle with a tablespoon of flour lightly spread on a plate.

3. Shake the chicken pieces from the excess flour and fry in a hot pan in 2 tablespoons of melted butter and 2 tablespoons of olive oil. Fry for 3-5 minutes on each side and then remove to a plate covered with a lid or aluminum foil to keep warm.

4. In the pan used earlier put another tablespoon of butter & # 8211 the fire should be medium. When it melts, add the sliced ​​garlic. After 20-30 seconds, add the sliced ​​mushrooms and sauté them, stirring continuously for 2-3 minutes.

5. Pour the white wine and lemon juice into the pan and mix gently and continuously for 1 minute, until the sauce is slightly reduced. Add the capers and thyme. Mix. Add the cream, mix and leave for 1 minute.

6. In a small bowl, mix 1 tablespoon butter with 1 tablespoon flour. Add the mixture over the composition in the pan and mix well, bringing to a boil. Season with salt and pepper and stir occasionally. The moment the sauce thickens is when you turn off the heat.

7. Place the pasta and chicken on a plate. Pour the mushroom sauce on top, sprinkle with Parmesan and parsley on top and the meal is served!

Ingredients for the Easter recipe with truffles, mushrooms and sour cream,

  • 160 g dry pasta (2 servings)
  • 200 g mushroom mix
  • 100 ml sweet cream
  • A small onion
  • 2 cloves of garlic
  • 30 g butter
  • 50 ml chicken soup or water (if needed)
  • 30 g race parmesan
  • 30 g pecorino ras
  • Optional: truffle oil, preserved truffle
  • Salt pepper

Total preparation time :

  • Boil pasta: 15 minutes (6 minutes after boiling water or according to the instructions on the package)
  • Sauce preparation: 15 minutes
  • Completion: 5 minutes

Necessary tools :

  • Sharp knife
  • A wooden or plastic bottom, as solid as possible
  • Frying pan with a diameter of 25-28 cm
  • Wooden / silicone spatula
  • Pasta cooking pot (according to the instructions on the package)

Method of preparation

Finely chop the onion, garlic and mushrooms.

Bring water to a boil for pasta. From the moment it boils you can add the pasta, and you only have 6 minutes left!

Add the butter to the pan over medium heat and add the mushrooms. Add very little salt and let it caramelize as well as possible (minimum 5-6 minutes). If necessary (very dry or older mushrooms) add 1-2 tablespoons of soup or water.

Add the onion and garlic and let it soften with the mushrooms for 1-2 minutes.

Pasta with truffles, mushrooms and sour cream, quick recipe

Add the sweet cream and simmer over medium heat until reduced by half (2-3 minutes) or until the desired consistency is reached.

Add the cooked pasta. If you need to thin the sauce, you can use 1-2 tablespoons of pasta water & ndash will enrich the final taste and the residual starch will help thicken the sauce

Let it boil together for 2-3 minutes. Add pecorino and grated Parmesan cheese and mix. It can be seasoned with truffle oil or slices of preserved or fresh truffle. Attention, the truffles have a strong scent, just add a little!

Useful advice :

  • There are many brands of good quality pasta. Use a good brand!
  • You can use fresh pasta instead of dry ones
  • In large stores you can find frozen, fresh or canned truffles. The alternative is to order them online from a trusted store.
  • If you use mushrooms in the mushroom mix, we recommend that you do not use truffles in this combination. Both mushrooms are very fragrant and each is enhanced by the rest of the ingredients that have a more balanced flavor. Food needs a single dominant flavor.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

Pasta in creamy mushroom and spinach sauce Simple, quick and very tasty recipe. Easter is my favorite solution for dinner, when I have to prepare something quick and tasty.

I think you will notice that we are a family that consumes pasta according to the large number of recipes that you will blog about in the & # 8220paste and rice & # 8221 category.

I am convinced that there are many people in whose weekly menu you can find pasta, as a quick solution after a long day at the office.

Creamy mushroom sauce with spinach it goes perfectly with pasta, and the pennels seem the most suitable to me because the grooves of these pasta retain the sauce in them.

The delicious and creamy sauce made from sour cream and parmesan is flavored with garlic. It can be prepared in advance and only heated and placed next to pasta, but it can also be accompanied by a steak, a schnitzel or a fish fried in a pan, in the oven or on the grill.

A simple recipe for creamy mushroom sauce with sour cream, in the simple version you can read if click here.

The recipe for these tasty and flavorful pasta will take you a maximum of 20-25 minutes, including cleaning and cutting the mushrooms or the time needed to cook the pasta.

To make everything work quickly, put salted water to boil for pasta and start cleaning the mushrooms.

In case you haven't read my pasta cooking instructions so far, I tell you that you have to take into account some very important details:

  • 1. for every 100 g of pasta use 1 l of water and a teaspoon of salt
  • 2. The pasta is boiled only when the water boils
  • 3. the cooking time is passed on the pasta packaging and must be observed. The timing of the cooking time begins when the water boils again.

I have quite a few spinach pasta, but with mushrooms you will find more. I'll leave you a few below. If you click on the recipe title you will be redirected to it.

As for the mushrooms, I advise you to clean them well before use. If you wash them, leave them to dry for at least an hour.

That being said, I now leave you with the list of ingredients and how to prepare pasta in a creamy mushroom and spinach sauce, explained step by step, below:


500 g mushroom mushrooms

400 ml fatty cream for cooking

80 g grated cheese for pasta (already available in bags, but you can use mozzarella, cheese, parmesan, cheddar)

The first thing I did was boil water. I added salt and stirred it to melt.

I cleaned the mushrooms with a towel, then sliced ​​them. I cut the biggest ones into cubes. I heated the oil in a pan, added the mushrooms and fried them until there was no liquid in the pan.

If you wash them with water or they have been in the refrigerator for a few days, they are tightly closed, due to the humidity, they will leave a lot of water. You can drain it and continue cooking. I added sour cream for cooking and mixed. I put the lid on and let it simmer for about 10 minutes.

After this interval I added the grated Parmesan cheese and the baby spinach leaves. Although they seem a lot, but after mixing they decreased considerably in volume. In the meantime, the pasta was boiled, so I drained it and put it over the sauce. If the sauce has cooled you can put 100 ml of the juice in which they cooked the pasta over it. I stirred until all the pasta was covered in sauce.

I ate them immediately with great appetite.

Pasta in creamy mushroom and spinach sauce is very good!

I hope you will try the recipe and tell me how much you liked it.

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I also invite you to the group I cook with friends - Tasty recipes.

Pasta with chicken and broccoli with sour cream and lemon

Pasta with chicken and broccoli with sour cream and lemon. Fine and velvety sauce, flavored with lemon peel and garlic. Crispy broccoli bouquets. Another way to introduce broccoli on the family table. I also cooked this fine sauce at pork tenderloin with mushrooms and we kind of liked it since I apply it to pasta too. Pasta is very versatile and can be combined with almost any vegetable or meat.

I don't know why the world runs away from broccoli and cauliflower because you can cook some wonderful things with them: simple, steamed and sprinkled with clarified butter or noisette (ie melted and clarified butter or lightly browned), with Dutch sauce, gratin with potatoes and cheese, soufflé (with bechamel sauce) or cream soup with croutons.

Indeed, both are good, scalded briefly and immediately cooled in water with ice cubes (blanched) or steamed in a sieve placed above a pot in which water boils (without the bouquets reaching the water).

Good. How did I end up making this Easter? I woke up shopping with a casserole of chicken breast in the basket (I think someone accidentally put it in my basket) and my first instinct was to take it out and leave it there. The problem was that I was already queuing at the house and I said ... ok, it's a sign! :)))) How I hate chicken breast! If you're smart, you make something edible out of it. Here are the challenges life offers you. I assure you that next time I will use boned thighs in this recipe, although this chest did not disappoint me very much either. Or turkey breast!

You can make pasta with broccoli and cheese without meat & # 8211 see here.

Anyway, the Romanian is in love with this piece of chicken, so this recipe will be to the taste of many, especially since the result was a satisfying one. It is a cheap and quick recipe that can be incorporated in under 40 minutes (this with all the water heating and pasta cooking). What pasta suits her? Either one! But to have an outfit and not to boil until it disintegrates. You can try it with spaghetti, linguine, penne, farfalle or fusilli, as I did.

Another advantage is that the sauce is made in a single pan, so there are not many things left to wash.

Preheat the oven to 200 degrees. In a bowl, add the dried mushrooms and pour hot water over them and leave to soak for a few minutes. In a pan, heat the olive oil and add the chicken. Season with salt and pepper.

Add the dried mushrooms, garlic and fresh mushrooms. Leave it on the fire for a few minutes, then add the wine and water in which the mushrooms were. Leave on the fire for 15 minutes.

Then add sour cream and season with salt and pepper. Boil the pasta and when they are ready, add them over the chicken sauce and sour cream. Add three quarters of the amount of parmesan and half of the basil.

Transfer to a pan, sprinkle the rest of the Parmesan cheese on top and bake for 20 minutes.