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Pasta with chicken breast, corn and mushrooms

Pasta with chicken breast, corn and mushrooms

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Melt the butter in a double-bottomed saucepan.

When it has melted, add the chopped onion, let it cook for two minutes and then add the sliced ​​mushrooms.

Leave to harden until they take on a beautiful color. Extinguish with a cup of water and simmer.

Cut the chicken breast into strips and season with salt, pepper and ginger.

Heat a non-stick pan (I used the wok), put the meat and lightly brown it on all sides (without oil). Add two tablespoons of soy sauce and a cup of water and bring to a boil. When the meat is almost cooked and the juice is reduced by half, put it over the mushrooms and add the box of corn. Let it boil over medium heat until the sauce decreases and there is only a little left. Add sour cream and adjust the taste of salt and pepper.

Boil the pasta according to the time indicated on the package.

Distribute in plates, put on top of the meat mixture plus a few lengths of sauce, sprinkle with Parmesan cheese and ... enjoy!

Ingredients for the recipe for pasta with chicken and mushrooms, in the oven

  • 400 g paste
  • 600 g chicken
  • 400 g mushroom mushrooms
  • 4 cloves of garlic
  • 600 ml chicken soup
  • 150 ml sour cream
  • 50 ml oil
  • 75 g flour
  • 100 g cheese
  • 1 onion
  • 1 carrot
  • 100 g bacon
  • 2 teaspoons mustard
  • Salt pepper

How do we prepare pasta recipe with chicken and mushrooms?

The oven is preheated to 200 degrees Celsius.

We cut the chicken into thin strips and boil it together with an onion, a carrot and 1 teaspoon of salt. The cooking time will be different depending on the type of meat, between 20 minutes and a maximum of 1 hour. We will check it occasionally until the fork enters easily. While boiling it will form a little foam on top. We take it with a spoon and throw it until the water remains clear.

You can also use already cooked chicken: boiled or roasted and even grilled.

We boil the pasta according to the instructions on the package.

Cut the bacon into small pieces and place it in the oven on a baking sheet for 14 minutes, turning it halfway. It can also be fried in a pan, but in the oven version it does not splash.

In a large skillet, heat the oil and add the cleaned and sliced ​​mushrooms and crushed garlic. We heat them for 5 minutes on high heat until they start to turn golden. Add flour and mix until smooth.

Gradually add the chicken soup and mix well with a spatula. After we have incorporated all the soup, we add the mustard, we mix and let it boil for 2 minutes.

Cut the chicken to a swallow, or to a preferred size and add it to the pan. Add sour cream and season to taste with salt and pepper.

In a large baking dish, add the drained pasta, crispy bacon and the previously prepared composition in the pan. Mix everything and sprinkle grated cheese on top.

Put everything in the oven for 20-25 minutes until the cheese is browned on top. It is served hot, but it is tasty and the next day both cold and reheated.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.

Ingredients for the pasta recipe with chicken breast and mushrooms:

  • 250 gr pasta (spaghetti, linguini, penne)
  • 200 gr diced chicken breast
  • 200 gr fresh sliced ​​mushrooms
  • 1 finely chopped onion
  • 1 finely chopped red pepper (optional)
  • 3 cloves of garlic cut into thin slices
  • 200 ml cooking cream
  • 50 gr parmesan ras
  • oil
  • 1 cube of butter
  • half a teaspoon of oregano
  • fresh basil (or parsley)
  • salt
  • freshly ground pepper

Homemade pies with chicken breast, corn and cheese

Homemade pies with chicken breast, corn and cheese, with tender dough with butter, only good for chewing or packing. Step by step recipe.

As school has started, many of us are wondering what else to give to the children's package? Pâtés are also an option, they are easy to make (and not with commercial puff pastry), they can be filled with various and they are extremely tasty.

Chicken Breast Pens

Chicken breast pens. When the chest changes color. Cut the chicken breast into cubes and place over the onion. We cut the chicken breast into cubes and it. Involve the children in the household will be very useful later.

in just 30 minutes and only 5 minutes stolen from the cooking time you can sit at the table. We cut the chicken breast into cubes and put it over the onion. A chicken breast 300 penne 400 g tomatoes in tomato sauce an onion 2 cloves garlic pepper salt olive oil parsley preparation. Striped feathers with chicken breast.

Peel an onion, finely chop it and lightly fry it in a larger pan. Easy 4 5 5 22 votes 2. 1 chicken breast. Add to favorites send to a friend ask a question the author prints the page.

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I present to you these slices of breaded chicken breast made by my 7-year-old boy. Rolls with chicken breast and mozzarella sweet potatoes fried in the oven with chicken breast salad of raw vegetables with chicken breast and mayonnaise chicken breast with mushroom sauce mushrooms stuffed with chicken breast chicken breast. A chicken breast parmesan butter mini penne 150 ml sour cream for cooking half an onion a clove of garlic. 150g penne paste 1 baked chicken breast 50g dried wild mushrooms 100g sour cream 3 4 green onions 2 3 cloves garlic 3 4 tablespoons olive oil Parmesan cheese 1 teaspoon grated nutmeg powder 1 teaspoon dried basil grated peel half a lemon pepper and salt.

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Put a pot of water and salt to boil when the water boils, put the pasta to boil when it has boiled, drain it and rinse it with cold water. Broccoli is worth a try. 400 gr tomato sauce. He took care of the bread from giving the meat through breadcrumbs and I just worked with the hot oil.

250 gr striped penne 500 gr chicken breast 400 gr broccoli 1 large carrot 1 leek. Meanwhile, heat a frying pan with a little olive oil, cut the chicken breast into thin pieces about 2 cm and fry, clean and wash the mushrooms and cut them into slices. Peel the onion, finely chop and lightly fry in a larger wok pan.

Chicken breast with artichokes and mushrooms

A delicious dish with chicken breast, which will delight your senses!

Ingredients and quantities:

900 g chicken breast, deboned and without skin
onion powder to taste
paprika, to taste
salt and pepper to taste
400 g artichoke heart, cut in four
220 g mushrooms, sliced
1 bunch of green onions, finely chopped
1/2 teaspoon garlic, chopped
2 tablespoons margarine
2 tablespoons flour
2/3 cup chicken soup
3 tablespoons red wine

Method of preparation:

1. Heat the oven.
2. Salt and pepper the chicken breast and grease it well with onion powder and paprika.
3. Place the meat in a heat-resistant dish, and place the sliced ​​artichoke heart around the chicken breast.
4. In a pan, prepare a sauté of mushrooms, green onions and garlic. Pour the mixture over the chicken breast.
5. In the same pan, melt the margarine and add the flour, stirring constantly.
6. Gradually add the chicken soup and wine and leave the composition on the fire until the sauce boils. Pour the sauce over the chicken.
7. Put the heat-resistant dish in the oven, covered, for one hour.
8. After an hour, remove the lid and leave the meat in the oven for another 15 minutes, until the chicken breast is browned.
9. Serve hot.

Preparation time: 30 minutes.

8 servings are obtained.

Nutritional information / portion: 184 calories, fat - 4 g, saturated fat - 1 g, cholesterol - 66 mg, sodium - 250 mg, carbohydrates - 6 g, fiber - 1 g, protein - 28 g.

Pizza 28 cm

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Pizza Four Cheeses

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Remember the Wellington turkey recipe? Well, if you had wanted it, but it seemed too complicated, here is a simpler and more dietary option.

2 chicken breasts
8 mushroom mushrooms
80 gr baby spinach
2 tablespoons oil
A small chopped onion
A clove of chopped garlic
A cube of butter
Lemon juice
8 square puff pastry dough
Thyme, nutmeg
Salt pepper

Cut the chicken breast into halves that are seasoned and fry in a tablespoon of oil for 3-4 minutes on each side. Remove and set aside. Put the second tablespoon of oil in the same pan and sauté the finely chopped onion, garlic and chopped mushrooms. Season with salt, pepper and thyme and leave for a few minutes until the juice decreases. When the vegetables are done, take them out in a bowl and put the butter in the same pan (it's simple, I told you!) And soak the spinach for a minute. Season with salt, pepper, nutmeg and lemon juice to taste, and leave to cool. Spread the dough sheets with the rolling pin (on a surface powdered with a little flour) until they reach half the initial thickness. On 4 of them are mounted a layer of mushrooms, a piece of chicken breast and a good spoonful of spinach. Cover with the other 4 sheets and seal the edges. Increase the packages in the upper part (so that the steam comes out), grease them with beaten egg (optional), put them in a tray on baking paper and put them in the oven heated to 190 degrees for about 25 minutes.


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