Homemade pasta with chicken and mozzarella
Homemade pasta with chicken and mozzarella When I have time to make homemade pasta, I choose this recipe. The dough requires a bit of work to knead, but it rolls out easily after resting for 30 minutes. The pasta cooks quickly and is then combined with tomato sauce, browned chicken thighs, parmesan, and mozzarella. The result finishes in the oven, just enough to melt the cheese. The dish is hearty and can be served directly on the table in the dish it was baked in. Quick info Total time: not precisely stated; the recipe includes 15 minutes of kneading, 30 minutes of resting, a maximum of 10 minutes for the sauce, 5 minutes for boiling the pasta, and about 5-6 minutes in the oven, plus the cooking time for the thighs. Preparation time: approximately 45-60 minutes, not including the dough resting time and the variable cooking time for the chicken. Cooking and baking time: 5 minutes for the pasta, a maximum of 10 minutes for the sauce, and 5-6 minutes in the oven; the thighs are cooked separately until they simmer in their juices and brown. Servings: the quantity is for 6-7 chicken thighs. Difficulty: medium. Recipe type: homemade baked pasta with chicken, tomato sauce, and mozzarella. Ingredients For the chicken thighs 6-7 boneless chicken thighs 1 teaspoon sweet paprika 1-2 teaspoons salt 1 teaspoon dried rosemary 10 tablespoons oil for frying In the recipe description, the thighs are also seasoned with oregano and basil. These appear in the ingredient list for the sauce, without additional quantities. For the tomato sauce 500 ml tomato puree or passata 4 garlic cloves 1 teaspoon sweet paprika 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon ground pepper or whole peppercorns 1/2 teaspoon salt 3 teaspoons brown sugar 2 tablespoons olive oil If the tomato paste or passata is very thick, you can add 100 ml of water at the beginning of boiling. For the homemade pasta 3 eggs 250 g flour 1 tablespoon olive oil 1 teaspoon salt For assembly 200 g grated mozzarella 2-3 tablespoons grated parmesan flour for rolling out and shaping the pasta Preparation method 1. Prepare the pasta dough Put 200 g of flour, the two eggs, salt, and olive oil in a bowl. Mix until the eggs are well incorporated. Then add the third egg and continue mixing. Gradually sprinkle the remaining flour until the dough no longer sticks to your hands and takes on the consistency of a firmer bread dough. The ingredient list states 250 g of flour in total, but the dough may need more flour during kneading, especially if it is too soft. Knead the dough for 15 minutes. During this time, it should become smooth and elastic. If it is still soft or sticky, add a little more flour while kneading. Wrap the dough in a plastic bag or cling film and let it rest for 30 minutes. It can be left longer, but the dough may soften, requiring more flour to roll out. 2. Season and cook the thighs Wash the chicken thighs well and remove the skin, excess fat, and sinews. Place them in a bowl and mix with oregano, basil, paprika, salt, and rosemary, as described in the recipe. Heat the 10 tablespoons of oil in a pan or a pot with a lid that does not stick. Place the thighs in the oil and cover the pot so that the steam does not escape. Let the thighs cook on low heat. They will simmer a bit in the water they release. When they have no liquid left or are sufficiently cooked, remove the lid to let the steam escape. Continue cooking until the thighs are nicely browned. The exact time depends on the size of the thighs and how much liquid they release, so check to ensure they are cooked before browning. 3. Boil the tomato sauce While the thighs are cooking, prepare the sauce. Heat the two tablespoons of olive oil in a pan and add the minced garlic. Add the tomato puree or passata, then add the paprika, basil, oregano, pepper, and salt. If the sauce is too thick, pour in 100 ml of water from the beginning. Cover the pan and let the sauce simmer on low heat for a maximum of 10 minutes. Towards the end, add the brown sugar and stir. Taste the sauce and adjust with more salt or sugar if needed. The amount of sugar can vary depending on how sour the tomatoes are. 4. Roll out and cut the pasta Divide the rested dough into 3-4 pieces. Dust the table with flour and roll out each piece with a rolling pin. The sheet should be thin but not transparent. Cut the sheet into strips using a pizza cutter. After cutting the first sheet, gently mix the pasta with a little flour to separate them and prevent sticking. Repeat the same process with the remaining dough. Work with each piece in turn and do not leave the cut sheets on top of each other without being dusted with flour. 5. Boil the pasta Bring water to a boil with a pinch of salt. When the water boils, add the pasta and cook on medium to high heat for 5 minutes. Drain well and mix with 1-2 tablespoons of olive oil. Taste and add salt only if necessary. 6. Assemble and bake Pour three-quarters of the sauce over the cooked pasta and mix. Transfer the pasta to an oven-safe dish. Place the chicken thighs on top of the pasta. Pour the remaining sauce over it, then sprinkle grated mozzarella and two tablespoons of parmesan on top. Reserve the remaining parmesan for serving, if needed. Place the dish in a preheated oven at 180 degrees Celsius. Leave it for about 5-6 minutes, until the mozzarella melts. If you prefer a browner crust, keep the dish in the oven a little longer. Why I make this recipe often I love it because it combines fresh pasta, chicken, and tomato sauce in one dish. Homemade pasta cooks quickly, and the other components can be prepared in parallel. Plus, assembly is simple: the pasta is mixed with sauce, the thighs are placed on top, and the mozzarella binds everything together in the oven. Tips and variations Tips The 15 minutes of kneading matter for the texture of the dough. At first, it may seem tough, but through kneading, it becomes smoother. Add flour gradually when the dough is soft. If you add too much flour at once, the pasta may turn out too hard. Do not roll the sheets until they become transparent. They are thin enough when they cut easily but retain their shape. Mix the cut pasta with flour before boiling. This step helps to separate them and reduces the risk of sticking. Before placing the thighs in the final dish, let them brown after the liquid has evaporated. Otherwise, they will remain more boiled than browned. Substitutions Passata can be replaced with tomato puree. If it is too thick, add 100 ml of water at the beginning of boiling, as indicated in the recipe. Parmesan can be reserved for serving or added to the dish before baking. In the original recipe, two tablespoons are used for gratin, and the rest can be added later if needed. Variations You can use boneless chicken thighs, as specified in the recipe, without changing the other steps. The spices for the chicken remain the same: paprika, salt, rosemary, and oregano and basil are mentioned in the description. For a more intense herbal flavor, keep basil and oregano in both the sauce and the chicken mixture without changing the base of the recipe. If you prefer browner mozzarella, leave the dish in the oven for a few extra minutes. However, check to ensure the pasta does not dry out. Serving ideas Serve the pasta immediately after removing it from the oven, with grated parmesan added at the table. The dish can be plated with a chicken thigh and the tomato sauce from the dish. Frequently asked questions Can I let the pasta dough rest for longer than 30 minutes? Yes. The dough can rest longer, but it may become softer. In this case, you will need to use more flour when rolling and cutting it. How can I tell if the dough has the right consistency? The dough should be firm, similar to bread dough, and not stick to your hands. After 15 minutes of kneading, it should be smooth. If it is still soft, add flour gradually. Can I prepare the sauce before the pasta? Yes. The sauce simmers for a maximum of 10 minutes and can be kept covered until the pasta is ready. Before assembly, taste it again and adjust the salt or sugar if needed. Why do the pasta only boil for 5 minutes? The pasta is fresh and requires less time than dried pasta. After boiling, it stays in the oven for a few minutes with the sauce, chicken, and cheeses. Can the mozzarella be browned more? Yes. The 5-6 minutes are sufficient for melting the mozzarella. For a browner surface, the dish can remain in the oven until the desired level is reached. Nutritional values The values below are estimates and can vary depending on the amount of oil left in the dish, the size of the thighs, the type of mozzarella, and the number of servings. The calculation is approximate for 6 servings. One serving has approximately: 650-750 kcal 35-42 g protein 45-55 g carbohydrates 35-45 g fats The amount of fat is particularly influenced by the 10 tablespoons of oil used for the thighs, mozzarella, and parmesan. If some oil remains in the pan and does not reach the dish, the final value may be lower. Storage and reheating Store leftovers in a covered container in the refrigerator. Pasta with sauce, chicken, and mozzarella can be reheated, but homemade pasta may lose some of its original texture after storage. Heat the portions until they are well warmed through and the mozzarella softens again. If reheating the whole dish, cover it so the pasta does not dry out, then remove the lid towards the end to allow the cheese to heat evenly.
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