Chicken in creamy garlic sauce with mustard, baby spinach, sun-dried tomatoes, butter tagliatelle - virtual workshop version
Brunch, Cheese, Vegetables and Fruits, Risotto, Pasta and Rice, Poultry
A quick and easy dish that will satisfy everyone !
For fresh pasta cooking time is only 3 to 4 minutes
Ingredients
Recipe for 2Ingredients
Pasta
- Salt and pepper
- Olive oil
Preparation time: 45 min
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To do list before the clas
Warm up your chicken stock.
For this recipe you will need :
1 cutting board
1 chef knife
1 pairing knife
2 clean kitchen towels
2 large pots
2 big plates
1 bowl
2 little pots
1 little cup for the sauce
1 kitchen tongs
3 large spoons
1 colander -
Prep
Cut the chicken in cubes
Slice the green onion.
Finely chop the sundried tomatoes -
Chicken
In a large pot, with a dash of olive oil, cook the chicken for about 2 min on each side. Season with salt. Add in the mustard off the heat and mix in with the chicken. Remove the chicken from the pot and put aside.
In the same pot, pour the chicken stock, garlic, cream and parmesan cheese. Whisk the cream while cooking at high heat until the mix thicken.
Lower the heat at medium, add the spinach and the tomatoes. Let cook for few minutes and add back the chicken in the sauce. Keep cooking for 5 minutes at low heat.
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Tagliatelle
In a pot of salted boiling water, cook your pasta according to the instructions (usually about 6 to 8 minutes).
Drain and quickly rince under a bit of cold water to stop the cooking process.
Just before serving add a big spoon of butter and pepper.
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Plating
Arrange the pasta in a shallow bowl and make a nest of pasta using your ladle.
In the nest pour some chicken with the creamy sauce. Pour a bit of sauce on the pasta as well.Garnish with green onions.
For fresh pasta cooking time is only 3 to 4 minutes