John Myers
Mafaldine with Mushroom Cream Sauce À La Heiko
The perfect mafaldine with mushroom cream sauce à la heiko recipe with a picture and simple step-by-step instructions.
- 500 g Mafaldine pasta
- 400 g Chicken fillets
- 400 g Mushrooms
- 1 Clove of garlic
- 1 Red chilli pepper
- 2 bunch Spring onions
- 1 Red peppers
- 50 ml White wine
- 200 ml Cream
- Salt, pepper from the mill
- Chilli from the mill
- 2 tbsp Oil
- Clarified butter
- Cook the pasta according to the instructions on the packet.
- Clean and quarter the mushrooms. Core, wash and cut the bell pepper into strips. Peel the garlic clove and cut into small cubes. Core, wash and also cut the chilli pepper into small cubes. Clean and wash the spring onions and cut into rings.
- Heat the oil in a pan and fry the sliced chicken in it. Season with salt, pepper from the mill and chilli from the mill.
- Heat the butter lard in a pan. Sauté the garlic and chilli pepper in it. Add paprika and cook with it. Now add the mushrooms and season with salt and pepper from the mill. Now add the spring onions and deglaze with the white wine. Let the whole thing boil down for 10 minutes over low heat. Add the meat and stir in the cream. Let the whole thing boil down again for 5 minutes. Season with salt again.
- Either add the pasta with the pan or arrange it separately on a plate. Now serve and enjoy. Good Appetite.
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