Creamy Chicken and Mushroom Tetrazzini
Honey-Glazed Duck Breast in Stainless Steel Frying Pan
25 Min
Total Time
15 Min
Cooking Time
10 Min
Preperation Time
Ingredients
| 8-1/2 oz | Casarecce, a short Sicilian pasta |
| 1 | chicken breast |
| 5 | cremini mushrooms |
| 1 | schalotte |
| 1 clove | garlic |
| 1 bunch | thyme |
| 7 oz | cream |
| ¾ - 1 oz. | shredded parmesan |
| 2 tbsp. | olive oil |
| salt | |
| pepper |
Instructions
Step 1:
Cut chicken breast into thin strips at an angle. Season with salt and pepper to taste. Clean and finely slice mushrooms. Peel and finely chop shallot and garlic. Finely grate Parmesan. ||
Step 2:
In a pot, bring water to a boil for the Casarecce. Heat 2 tbsp. oil in a pan and cook chicken breast, shallot and garlic at medium heat for 3 minutes. Add mushrooms and cook for another minute. ||
Step 3:
Add the Casarecce and 1 tbsp. salt into boiling water, and cook for around 9 minutes until al dente. Set aside some sprigs of thyme for garnishing. Remove remaining leaves from the stems. ||
Step 4:
Add cream and thyme leaves to the chicken in the pan, and simmer for 8 minutes on low heat. Season with salt and pepper to taste. Then, add 2/3 of the Parmesan. ||
Step 5:
Drain the al-dente Casarecce, add to pan and mix thoroughly. ||
Step 6:
On a plate, arrange the Casarecce with the chicken and mushrooms in the Parmesan cream. Garnish with remaining Parmesan and sprigs of thyme. ||
