Tagliatelle with white sauce

Name: Tagliatelle with white sauce
Ingredients: 500 g dried tagliatelle; 3000 ml water; 300 g chicken breast; 2 small eggplants (300 g); 2 small zucchini (300 g); 1 yellow bell pepper (150 g); 175 g mushrooms; 30 ml olive oil; 500 ml Rama liquid cooking cream; 1 teaspoon salt; 1/2 teaspoon ground pepper

Pasta/Pizza - Tagliatelle with white sauce by Larisa J. - Recipia

Tagliatelle with white sauce turn out better when the pasta stays slightly firm, since it sits in the sauce a little longer. The chicken and cream pasta has a creamy sauce, with little pieces of zucchini, eggplant, bell pepper and mushrooms tucked between the ribbons. I serve it with the sauce gathered among the pasta, not poured separately on top. Preparation: 20 minutes. Cooking: 35 minutes. Rest: 10 minutes. Total time: 65 minutes. Servings: 4. Approximately 840 kcal and 37 g protein per serving.

Ingredients

500 g dried tagliatelle
3000 ml water
300 g chicken breast
2 small eggplants (300 g)
2 small zucchini (300 g)
1 yellow bell pepper (150 g)
175 g mushrooms
30 ml olive oil
500 ml Rama liquid cooking cream
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Bring 3000 ml of water to a boil and cook the tagliatelle for 8 minutes or as directed on the package, until slightly firm. Drain. 2. Cut 300 g of chicken breast into small pieces and cook them in a nonstick pan for about 8 minutes, stirring until cooked through. Leave them to cool for 10 minutes. 3. Cut the eggplants and zucchini into cubes, the bell pepper into pieces and the mushrooms into slices. Heat 30 ml of olive oil in a large pan and fry the vegetables for 10 minutes, until softened and browned in places. 4. Add the 300 g of chicken and 500 ml of cooking cream. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper, then simmer over low heat for 9 minutes, until the sauce thickens slightly. Toss the tagliatelle with the sauce.

Notes

I used products different from those sold in Romania because I live abroad; cooking cream can have a different consistency from one brand to another. Fresh mushrooms brown differently from canned ones, which should be drained well. Cooling the chicken is the easy step to rush; let it lose its steam before adding it to the sauce. As with a chicken dish with cream, the tagliatelle take the place of a side dish; you can use the same amount of fettuccine. It keeps in the fridge for up to 3 days and goes well with a green salad; it contains gluten and dairy.

Frequently asked questions

Can I use chicken thighs instead of breast?

Yes. Cut 300 g of boneless chicken thigh into small pieces and cook for 10-12 minutes, until cooked through.

Can I replace the cooking cream with sour cream?

Yes, use 500 ml of sour cream with at least 20% fat. Take it out of the fridge 15 minutes beforehand and stir it with 2 tablespoons of hot sauce before adding it to the pan.

What should I do if the zucchini are large and have lots of seeds?

Scoop out the center with the large seeds and cut the remaining flesh into cubes. Fry it for another 2 minutes, until softened.