Pasta with chicken, mushrooms, tomatoes and cream
8 servings
60 minutes
Pasta with chicken, mushrooms, tomatoes, and cream is an exquisite dish of Italian cuisine that combines the tenderness of chicken fillet, the aroma of mushrooms, the freshness of tomatoes, and the velvety texture of creamy sauce. This dish was born from Italians' love for harmony of flavors and simplicity in preparation. First, sautéed mushrooms and chicken enrich the pasta with deep, meaty notes; then tomatoes add a light acidity that makes the taste fresher and more balanced. The final touch is a creamy sauce with eggs and melted cheese that binds all ingredients together, providing softness and richness. This magnificent dish is served hot and often complemented with fresh herbs and a glass of white wine. It's an excellent choice for both a cozy dinner and a festive table.
1
Boil the pasta (as indicated on the package).
- Pipe rigate: 500 g
2
Cook chicken fillet in its own juice with onion, add salt and pepper.
- Chicken breast fillet: 500 g
- Onion: 0.5 piece
3
Fry the mushrooms in butter with garlic, season with salt and pepper.
- Button mushrooms: 500 g
- Butter: 1 tablespoon
- Garlic: 2 cloves
4
Blanch the tomatoes and slice them into rings. Finely chop the green onions. Grate the cheese.
- Tomatoes: 4 pieces
- Spring onion: 20 g
- Cheese: 100 g
5
Beat the eggs and cream with salt and pepper.
- Chicken egg: 2 pieces
- Single cream 10% fat: 0.5 l
6
Layer half of the pasta in a deep dish. On top, layer chicken fillet, mushrooms, tomatoes, green onions, and the second half of the pasta. Pour with egg-cream mixture. Sprinkle cheese on top and place in a preheated oven at 180 degrees for 15 minutes.
- Pipe rigate: 500 g
- Chicken breast fillet: 500 g
- Button mushrooms: 500 g
- Tomatoes: 4 pieces
- Spring onion: 20 g
- Single cream 10% fat: 0.5 l
- Chicken egg: 2 pieces
- Cheese: 100 g
