Chicken Spaghetti Pasta Recipe

Chicken Spaghetti Pasta

The human body needs healthy carbohydrates that give energy as much as vegetables and fruits in a healthy daily diet. This delicious pasta recipe, cooked with chicken and milk mushroom sauce, appeals especially to children and young people as a balanced and practical main meal plate. Enjoy your meal!

Ingredients:

For: 4 People
Prep: 10 Min
Cook: 20 Min
Spaghetti 1   Package
Chicken Breast (Skinless) 1   Qty
Champignon 400   Grams
Milk (Or Cream) 1   Half Cup
Liquid Oil 1   Tbsp
Butter 2   Tbsp
Salt 1   Tsp
Black Pepper 1   Tsp
Nutmeg Grated 1/4   Qty
Parmesan (Optional) 1   Half Cup
Parsley ((Finely Chopped)) 1/4   Bunch

Steps:

  1. After washing and drying the chicken breast, chop it julienne in 1 finger width. Drizzle 1 teaspoon of oil, 1 tablespoon of milk, 1 pinch of dried rosemary, salt and pepper.
  2. Cover the chicken with cling wrap and put it in the fridge. Chickens should rest for at least 30 minutes. In the meantime, you can prepare your other ingredients.
  3. Wipe the mushrooms clean with a damp cloth. Rinse and dry with a paper towel. First, divide it into 2 and cut into half moons.
  4. Peel the garlic and chop finely.
  5. Quickly sauté the rested chickens for 2-3 minutes in a well-heated pan without oil and remove from the pan. If you like the taste of grilled chicken, you can grill the chicken in a pan without chopping it and then chop it julienne.
  6. Without washing the pan in which you sauteed the chickens, take it back to the fire and melt 1 spoon of butter. Take the chopped mushrooms in the pan, turn them upside down and fry them until they absorb their water.
  7. In the meantime, boil 3-4 glasses of water in a separate pot, add 1 teaspoon of salt and drop the spaghetti (sticks) into it without breaking them. Stir occasionally to prevent sticking.
  8. While the pasta is boiling, add the chicken and 1 teaspoon of flour to the mushrooms roasted in the pan and fry them together for 3-4 minutes. (to remove the raw flour smell) At this time, add 1 teaspoon each of salt, black pepper and rosemary (or thyme).
  9. Gradually add 1 teaspoon of milk to the pan and mix. Finally, transfer the andante (lightly firm) boiled spaghetti to the pan with a colander ladle. Blend all the ingredients. Adjust the consistency of the sauce by adding pasta water.
  10. Take the pan to the lowest heat and grate 1/2 teaspoon of nutmeg on it. Close the lid and gently click for 5-6 minutes.
  11. Let the spaghetti you take from the fire rest for 5 minutes and serve hot by grating parmesan cheese (or aged cheddar) on it during the serving phase. Enjoy your meal!
  12. Note: You can decorate and serve the spaghetti by sprinkling finely chopped parsley on it.

We have other recipes with the ingredients used here. Would you like to have a look?

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