Rigatoni (macaroni) with mushrooms and chicken

 

Rigatoni (macaroni) with mushrooms and chicken



Ingredients (4 people):

  • 320 g of rigatoni (thick macaroni)
  • 400 g of cultivated mushrooms

  • 1/2 chicken breast
  • 2 cloves of garlic
  • 3 ripe tomatoes
  • 50 ml of white wine
  • 60 g of grated cheese
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Teaspoon oregano
  • Parsley

Preparation of the recipe Rigatoni (macaroni) with mushrooms and chicken

Heat a pan with 4 tablespoons of oil. Peel and mince a clove of garlic, and add it. Cut the turkey breast into cubes, season with salt and pepper and add it to the pan. Sauté chicken for 3-5 minutes, remove to a plate and set aside.

Peel and mince another clove of garlic, and add it to the pan. Add the mushrooms, season and sauté for 3-5 minutes. Remove them to the plate where the chicken is. Wash the tomatoes, cut them in half and grate them.

Add a couple of tablespoons of oil to the pan. Pour in the wine and bring to a boil. Also add the oregano and the tomato (grated). Season and cook for 12-13 minutes.

4

Heat plenty of water in a saucepan and season it. When the water starts to boil, add the rigatoni and cook for 13 minutes.

5

Remove the rigatoni from the pan and put them in the pan where the tomato sauce is. Add the chicken and mushrooms, stir and cook everything together for 3-4 minutes.

6

Add some chopped parsley and serve. Sprinkle the plates with a little grated cheese and garnish with a few leaves of parsley.

 

Advice:

When cooking pasta, you have to differentiate between dry pasta and fresh pasta. If it is dry pasta, about 80-100 g per person would suffice. On the other hand, if it were fresh pasta, we would need about 125-150 g per person.


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