Chicken Spaghetti Pasta Recipe
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:
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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.
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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.
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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.
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Peel the garlic and chop finely.
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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.
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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.
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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.
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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).
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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.
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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.
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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!
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Note: You can decorate and serve the spaghetti by sprinkling finely chopped parsley on it.
30 Min
