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Ribbon pasta casserole with chicken strips and mushrooms in fiery tomato sauce

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Ingredients for 4 servings:

  • 300 g tagliatelle pasta
  • 350 g chicken fillet(s)
  • 200 g mushrooms
  • 1 pack of sheep’s cheese
  • 1 clove(s) garlic
  • 2 tbsp sambal oelek or a similar spice
  • 1 cup of cream
  • 1 pack of dried tomatoes, finely chopped
  • salt and pepper
  • Paprika powder, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, cut the chicken and mushrooms into strips and sauté with the garlic clove. Season with salt, pepper, and paprika, if desired. Meanwhile, pre-cook the tagliatelle pasta for about 7 minutes until slightly al dente. Place the pasta in a baking dish with the finely chopped sun-dried tomatoes. Add the meat and mushrooms. Mix the cream with the sambal oelek and pour it over the dish. Finally, cut the feta cheese into small cubes and sprinkle over the dish. Bake in the oven at 170°C (350°F) for about 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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