Name: Tagliatelle con Pollo e Funghi (Tagliatelle with Chicken and Mushrooms)
Prep time: 30 min
Total time: 1 h 5 min
Yield: Serves 5-6 as a first course, or 5 as a main course
Cuisine: Italian
Ingredients: 3 tablespoons Marsala or medium sherry; salt and pepper; 500 g (1 lb) fresh tagliatelle; 125 g (4 oz) cultivated mushrooms, e.g. large flat, chestnut, shiitake and oyster, cleaned and sliced thinly; 40 g (1½ oz) unsalted butter; 20 g (¾ oz) dried porcini; 150 ml (¼ pint) good strong chicken or meat stock; 3 tablespoons double cream; 200 g (7 oz) boneless, skinless chicken breast, cut into long strips about 3x1 cm (1½ × ½ inches); 2 teaspoons flour; 2 shallots, chopped very finely

Preparation info

Serves
5-6
as a first course

Difficulty
Medium
Ready in
1 hr 5

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

The small amount of dried porcini used here gives a rich mushroomy flavour to the dish, a flavour that is lacking in cultivated mushrooms. Buy an assortment of cultivated mushrooms, as this releases more flavour than one kind on its own. The least interesting in flavour are button mushrooms. If you use shiitake mushrooms, you must cook them for longer.

Ingredients

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Ingredients

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