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Pasta with chicken a la creme

preperation 10΄ Preparation
cup 40΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Linguine-Lasagne

500 g MISKO Lasagne

6 chicken thighs, cut in small pieces

1 onion, finely chopped

400 g white mushrooms cut into slices

2 cloves of garlic, grated

3-4 sprigs of thyme and a bit extra for the garnish

100 ml white wine

400 ml of water or chicken broth

150 ml light whipping cream

olive oil


freshly ground pepper

materials METHOD

In a shallow pot, heat 2 tbsp. olive oil and saute the chicken on all sides, for 3-4 minutes or until brown. Sprinkle with salt and freshly ground pepper. Transfer the chicken to a plate.

In the same pot, add another 2 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens.

Add the mushrooms, salt and freshly ground pepper, and sauté for 6-8 minutes until most of the liquid evaporates and are slightly caramelized.

Put the chicken back in the pot, add the garlic and thyme and saute for 1-2 minutes.

Pour in the wine and when most of the alcohol has evaporated, add the water or chicken broth. Once it has come to a boil, lower the heat and simmer for about 15-20 minutes.

Toward the end add the whipping cream, stir gently, bring to a boil and then remove from the heat.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Lasagne. Stir with a fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.

Serve the pasta hot with the chicken and the sauce sprinkled with some fresh thyme.

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