Baked chicken and mushroom tagliatelle with rosemary and mozzarella cheese

recipes

Baked chicken and mushroom tagliatelle with rosemary and mozzarella cheese

Serves: 8

2012-01-23

Ingredients

500g tagliatelle pasta
1 tbsp olive oil (PREGO)
1 large onion, chopped
4 cloves garlic, chopped
Fresh seasoning
2 chicken breasts, cut into small cubes
300g button mushrooms
1 tbsp chopped rosemary
500ml water
1 packet chicken soup (KNORR)
2 balls mozzarella cheese, chopped (GALBANI)
150g grated Parmesan cheese (GALBANI)

Method

Start this recipe by half cooking the tagliatelle pasta. Meanwhile, heat the olive oil in a large pan and soften the onion and garlic together for 3 or 4 minutes. Add in the chicken pieces,button mushrooms and chopped rosemary, season well with salt and pepper, and cook for another 4 minutes. Add in the dry chicken soup, along with the water and stir well till you have a thick, creamy sauce. Reove off the heat and add the chopped mozzarella and cooked pasta. Mix together well and pour into a greased oven-proof dish. Sprinkle over the grated Parmesan cheese and bake in the oven at 200`c, for 25-30 minutes. When cooked, the top of the pasta should be golden brown. Remove from the oven and allow to settle for 5 minutes before cutting into portions and serving.

Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Gozo

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View Maltese

Tagliatelle l-forn bit-tiġieġ, faqqiegħ, klin u mozzarella

Ingredients

500g tagliatelle
mgħarfa żejt taż-żebbuġa (PREGO)
basla kbira, imqattgħa
4 sinniet tewm, imqattgħin
ħwawar friski
2 isdra tat-tiġieġ, imqattgħin f’dadi żgħar
300g faqqiegħ żgħir
mgħarfa klin, imqatta’
500ml ilma
pakkett soppa tat-tiġieġ (KNORR)
2 blalen mozzarella, imqattgħin (GALBANI)
150g ġobon Parmeġġan, maħkuk (GALBANI)

Method

Għalli l-għaġin nofs sajran. Sadattant, saħħan iż-żejt taż-żebbuġa f’taġen kbir u qalli l-basla u t-tewm għal 3-4 minuti. Żid it-tiġieġ, il-faqqiegħ u l-klin. Ħawwar bil-bżar u l-melħ u kompli sajjar għal 4 minuti oħra. Żid it-taħlita tas-soppa u l-ilma u ħawwad tajjeb sakemm ikollok zalza magħquda. Itfi n-nar u itfa’ l-biċċiet tal-mozzarella u l-għaġin. Ħallat flimkien u itfa’ t-taħlita f’dixx tal-forn. Ferrex il-ġobon Parmeġġan u aħmi f’temperatura ta’ 200oC għal 25-30 minuta. Sajjar sakemm il-wiċċ tal-għaġin jiħmar. Oħroġ mill-forn u qabel isservi ħallih joqgħod 5 minuti.

L-inbid issuġġerit: DELICATA Medina Chardonnay D.O.K. Gozo

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