Baked Chicken Tagliatelle With Mushrooms and Peppers

"Another old favourite that is always tasty. The recipe essentially has 3 steps - 1. cooking the chicken (I remove the skin to remove the fat content to the recipe), 2. preparing the mushroom and capsicum/peppers mixture and 3. making the sauce. The taglitelle can be cooked at the same time as the chicken. I always use spray oil to reduce the fat content. The recipe looks good when green (spinach) taglitelle is used. Vary the cheese types and amounts to suit your tastes - grueyere can alos be used."
 
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Ready In:
2hrs
Ingredients:
19
Serves:
4
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ingredients

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directions

  • Fill a large saucepan with water. Add the chicken, sliced onion, parsley, salt and pepper. Cook over moderate heat until water is boiling, reduce heat and simmer for about 40 minutes until the chicken is cooked through. Allow the chicken to cool slightly (about 10 minutes) in the water. Remove the chicken and when cool enough to handle, remove all flesh from the bones. Set to one side. Drain and reserve the stock that the chicken has been cooking in to make the sauce.
  • While the chicken is cooking, cook the tagliatelle to packet instructions, drain and place is large, shallow baking dish. Turn on oven - moderate heat.
  • For the mushroom mixture, cook the diced onion in the oil, after about 4 mins add the garlic, mushrooms and capsicum. Cook for a further 3 minutes, then add the garlic and pepper. Cook for a further minute. Remove from heat.
  • Add the chicken and mushroom mixture to the tagliatelle.
  • To make the sauce, add the butter to a small saucepan, melt and then add flour. Mix, then add the milk and mustard. Stir a then let simmer and thicken. When starting to thicken, add some of the reserved stock. Keep simmering for a further 5 minutes, or until the sauce is thickened. Add half the cheddar cheese mixture to the sauce to thicken more.
  • Pour the sauce over the tagliatelle/chicken/mushroom mixture. Sprinkle the remaining cheddar cheese over the dish, and then top with parmesan.
  • Cover with foil and place in a preheated moderate oven for about 40 minutes.
  • Serve with salad and crusty bread.

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Reviews

  1. I made this recipe for PAC 2009. My family and I really enjoyed it and it was an easy recipe to put together. In your instructions you mentioned a cheddar cheese mixture but I did not see anywhere that you mixed the cheddar cheese with anything else prior to adding it to the sauce. I assumed that you meant a mixture of cheeses if you choose to use something other than just cheddar, but it would help to clarify it in the instructions. I only had to keep the completed dish in the oven for 20 minutes at 350 since no oven temperature was noted-40 minutes would have been too much. I really liked the sauce and might make extra next time for a creamier pasta! I don't think it even needs to go in the oven and I could see myself making this on top of the stove and mixing the cheddar sauce and parmesan right together with the chicken and pasta. I think it would be creamier that way but it was very tasty and everybody had seconds. This would work well with other veggies added to the mixture too but the red peppers made for an elegant, tasty, and colorful presentation. I will make this recipe again and I am sure that it would work well ith other pastas also.
     
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RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen. I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.
 
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