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
1
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.
2
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.
3
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.