Recipe Categories:
Autumn & Winter Christmas Cuisines of the world For children Lunch Pasta with white sauce With meat
10΄
Preparation Time
40΄
Cooking Time
medium
Difficulty
4
Portions
INGREDIENTS
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
salt
freshly ground pepper
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.
