Tag-Archive for » Tagliatelle «
This was the first recipe I made and reviewed for this months recipe swap on Zaar, it was very good, the sauce is excellent. It is easy to make, not at all time consuming with wonderful end results. I did serve mine over garlic and spinach tagliatelle which paired really well. If you want to see the original recipe or other recipes by this chef please click here.
If you have seen
my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese boards
Ingredients
6 Boneless skinless chicken breast half
1 Tablespoon butter
1 Tablespoon vegetable oil
1 Medium onion, coarsely chopped
1/2 Cup minced fresh basil or 1 tablespoon dried basil
4 Garlic clove, minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
3/4 Cup chicken broth
1/2 Cup whipping cream
2 Tablespoons dried parsley flakes
2 Large tomato, diced
1lb Fettuccine
Method
1. Flatten chicken to 1/2-in. thickness.
2. In a skillet, brown chicken on both sides in butter and oil; remove and set aside.
3. In the same skillet, saute onion until tender.
4. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes.
5. Stir in broth, cream, parsley and tomatoes. Return chicken to pan.
6. Cover and simmer for 15 minutes or until chicken juices run clear.
7. Meanwhile, cook fettuccine according to package directions; drain.
8. Arrange chicken over fettuccine; top with sauce.
Serves 6
All photos taken by me unless otherwise stated.
This is another recipe from a zaar member this is a real quick easy meal to make and tastes good too. I used tri colour tagliatelle to make this and used extra Parmesan cheese as I love Parmesan I also sprinkled extra over the top. If you want to see this recipe or others by this chef please click here.
Ingredients
1/4 Cup olive oil
1 Cup mushrooms, sliced
2 Shallots, sliced thinly
1 Garlic clove, minced
1 Pinch cayenne
1/3lb Smoked salmon, cut into 2-inch pieces
1/4 Cup white wine
1 Cup heavy cream
2 Tablespoons lemon juice
1 Tablespoon lemon zest, grated
3 Tablespoons capers, drained
1 Teaspoon parsley
1 lb Linguine or spaghetti
1/2 Cup Parmesan cheese, freshly grated
Salt and pepper
Method
1. Cook Pasta as directed. Drain.
2. Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
3. Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
4. Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
5. Add capers, parsley, salt and pepper. Mix well.
6. Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmesan and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
All photos taken by me unless otherwise stated.
