Rich dish for the lazy: tagliatelle pasta with chicken and mushrooms

 In my kitchen cupboard always there are several types of high-quality Italian pasta - in the event of unexpected guests or lazy weekends, when it is very difficult to bring myself to cook. Sometimes, though, I cook any kind of pasta just for dinner or lunch, often experimenting with sauces and options serving dishes on the table.

Yesterday was just a lazy day off. My family amicably parted on their business, leaving me tete-a-tete with a fridge. Without thinking (too lazy too!), I decided to cook egg pasta tagliatelle, but has not been able to determine the sauce to it. Given the weather conditions outside, I stopped for a hearty sauce of sour cream, chicken and mushrooms (original title sauce - "pollo e funghi"). The main rule of any toothpaste - it should be "al dente" (slightly undercooked). If her stomach, you get macaroni porridge, called by the word "paste" - pure blasphemy. By the way, the sauce should also be sufficient, otherwise the cooked pasta is dryish and there it will be unpleasant.

Totwo servings pasta tagliatelle with chicken and mushrooms will need:

• 100 g (4 sockets) + tagliatelle pasta cooking water;
• 1 tbsp. l. olive oil;
• 1 clove garlic (chopped or passed through the press);
• 1/2 onions (finely chopped);
• 100 g mushrooms (sliced);
• 250 ml of cream (20% fat);
• 3 tbsp. l. with freshly grated parmesan slide;
• 2 h. L. tomato paste;
• 1 tbsp. l. parsley (chopped);
• salt and freshly ground black pepper (to taste);

Cook the tagliatelle nests according to package directions. Remember that the paste should boil in a large pot and plenty of water.

While pasta cooks, heat the olive oil in a frying pan (on medium heat) and lightly fry it with chopped onions, slices of chicken and garlic until until meat on all sides in white.

Add to the pan of chicken fillet sliced ​​mushrooms and cook all together for another couple of minutes until the mushrooms begin to soften slightly. Do not forget to check the readiness of tagliatelle if pasta are ready, you need to remove the pan from the heat, do not drain the water!

Add the chicken and mushrooms sour cream, mix gently and carefully spoon all simmer for 1-2 minutes, then add two grated Parmesan cheese (save for the third spoon feeding) and paou teaspoons tomato paste. Once again mix the contents of the pan with a spoon or spatula, season the sauce with salt and black pepper.

We return to the tagliatelle. Drain the water in which the cooked pasta into another container. Gently lay the pasta to the pan with the sauce and mix. If necessary, add a little water left over from cooking (it is necessary to preserve juiciness).

When serving sprinkle the pasta with finely chopped parsley and the remaining grated parmesan cheese. Hearty ready for the lazy!

I advise you to have the pasta immediately after cooking, as it has cooled down a not so spectacular. Bon Appetite!