Reviews Add Rating & Review 46 Ratings 5 star values: 10 4 star values: 17 3 star values: 16 2 star values: 3 1 star values: 0
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Gallery Chicken and Mushroom Tagliatelle Credit: Romulo Yanes Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 12 ounces fresh or dried tagliatelle Coarse salt and freshly ground pepper 3/4 pound boneless, skinless chicken thighs 2 tablespoons unsalted butter 2 shallots, halved, peeled, and thinly sliced (about 1/2 cup) 8 ounces cremini mushrooms, halved (or quartered if large) 1/2 cup dry white wine 3/4 cup heavy cream 1 ounce Parmesan, grated (about 1/3 cup), plus more for serving 1 stalk celery with leaves, cut into very thin slices (about 2/3 cup) 1/3 cup coarsely chopped fresh flat-leaf parsley leaves
Gallery Chicken and Mushroom Tagliatelle Credit: Romulo Yanes
Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Gallery
Chicken and Mushroom Tagliatelle Credit: Romulo Yanes
Chicken and Mushroom Tagliatelle
Credit: Romulo Yanes
Chicken and Mushroom Tagliatelle
Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Recipe Summary
prep: 30 mins total: 35 mins
Servings: 4
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 12 ounces fresh or dried tagliatelle Coarse salt and freshly ground pepper 3/4 pound boneless, skinless chicken thighs 2 tablespoons unsalted butter 2 shallots, halved, peeled, and thinly sliced (about 1/2 cup) 8 ounces cremini mushrooms, halved (or quartered if large) 1/2 cup dry white wine 3/4 cup heavy cream 1 ounce Parmesan, grated (about 1/3 cup), plus more for serving 1 stalk celery with leaves, cut into very thin slices (about 2/3 cup) 1/3 cup coarsely chopped fresh flat-leaf parsley leaves
Directions
Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken, flipping once, until cooked through, 6 to 8 minutes; transfer to a plate. Reduce heat to medium; melt remaining 1 tablespoon butter. Cook shallots and mushrooms, stirring, until golden brown, about 8 minutes. (If skillet browns too quickly, add a little pasta water.) Add wine, bring to a boil, and reduce by half. Slice chicken; add to pan with cream, Parmesan, 1 cup pasta water, and pasta. Toss until sauce coats pasta, adding more pasta water if needed. Add celery and parsley; toss to combine. Serve with Parmesan.
Reviews
Add Rating & Review 46 Ratings 5 star values: 10 4 star values: 17 3 star values: 16 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 46 Ratings 5 star values: 10 4 star values: 17 3 star values: 16 2 star values: 3 1 star values: 0
Add Rating & Review
46 Ratings 5 star values: 10 4 star values: 17 3 star values: 16 2 star values: 3 1 star values: 0
46 Ratings 5 star values: 10 4 star values: 17 3 star values: 16 2 star values: 3 1 star values: 0
46 Ratings 5 star values: 10 4 star values: 17 3 star values: 16 2 star values: 3 1 star values: 0
5 star values: 10 4 star values: 17 3 star values: 16 2 star values: 3 1 star values: 0
All Reviews for Chicken and Mushroom Tagliatelle
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Mushroom Tagliatelle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
