Tagliatelle with chicken and cream sauce
Necessary ingredients and method of preparation of tagliatelle with chicken and cream sauce and tagliatelle with shrimp and cream.
Tagliatelle – 250 g, chicken – 350 g of white, cooking cream – 200 ml, yellow cheese – 150 g, salt, flour – 1 tsp thyme, oregano, basil.
Method of preparation tagliatelle with chicken and cream sauce
Cook meat in water and salt until ready and broken into chunks (I’ve used white meat chicken and homemade young so I preferred to boil instead of frying it, even cooked very tasty and fragrant). Boil the pasta in water with a little salt and oil when it is ready drain of the water and dispense into plates.
Put the cream in a pan and put it to warm, fuzzy add flour and stir until a smooth sauce, add seasoning and remove from heat. Divide the sauce in all dishes on the pasta, place and chicken, sprinkle with grated cheese, if you heat the sauce and the pasta was not sufficient to melt, place in microwave for a few seconds.
Tagliatelle with shrimp and cream – tagliatelle Tuscany
Do you feel the fragrance of love for delicious food and good cooking, which is borne by those shrimp?
Necessary ingredients for tagliatelle with shrimp and cream.
tagliatelle – 400 g, onions – an average small head, white wine – 1/2 cup dry, sour cream – 300 g egg yolk – 2 pcs., shrimp – about 300 to 400 g, olive oil – 2 tablespoons pepper – powder, salt, basil.
Method of preparation
The pasta is boiled in the indication on the packaging. Drain and set aside.
Shrimp if they are blanched in advance Boil in boiling water to pinking. Drain. In saucepan, pour olive oil, sgoreshtyava on medium heat and add the crushed garlic clove and highly crushed onion stew until tender in a few minutes – 2-3 minutes.
Add cream, wine, wait a few minutes, about 1-2 to evaporate the wine, stir, and add a previously beaten with a fork yolks.
Stir vigorously and boiled under moderate hot plate until thickened. Salt with salt and pepper to taste. Add shrimp and pasta and left for a few minutes on a hot plate, until the heat of the dish. Sprinkle basil.
Note: I’ve blanched shrimp. Head grated onion January at fine grater to not be felt in the dish, but only have a slight fragrance.