Try this Tarragon-Leaf Pasta Sheets with Creamy CHicken and Mushrooms recipe, or contribute your own.
Suggest a better descriptionTo prepare pasta sheets: Roll fresh pasta dough into sheets, finishing on the thinnest machine setting. Lay the sheets on a lightly floured work surface and cut into even squares, about 5 by 5" Very lightly brush pasta with water. Working quickly so pasta does not become dry and brittle, distribute tarragon leaves evenly across half of the pasta squares, leaving 1/2 inch space around each leaf and a 1" border around the edges. Cover with the remaining pasta squares and press lightly to adhere. Adjust the pasta machine rollers to the 2nd thinnest setting and gently pass the layered pasta squares through the machine. IF necessary, use a bench scraper to trim the pasta squares to fit inside individual shallow pasta bowls. Place pasta sheets on a baking sheet dusted with flour, cover with plastic or a clean kitchen towel, and set aside
To prepare chicken and mushrooms; place oil and butter in a large skillet over medium-high heat. When foam subsides, add garlic and shallot and cook, stirring frequently, until softened. Add chicken pieces and cook until golden on all sides. Add mushrooms and continue cooking until browned, another 5 minutes. Add wine and reduce by half. add cream and broth. Bring sauce to a boil, then reduce heat to medium; simmer until sauce reduces and thickens, about 8 minutes. Taste and adjust seasoning with salt and pepper. Stir in chopped tarragon and keep warm over low heat.
To cook pasta: Heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 1-2 minutes. Reserve a 1.2 cup of pasta water. Remove the cooked pasta sheets with a slotted spoon or spider and drain thoroughly. Transfer pasta to a medium bow, add butter and gently fold to coat pasta.
To serve: Thin mushroom and chicken sauce with pasta water as needed. Line each shallow serving bowl with a hot pasta sheet and spoon some of the chicken and mushrooms over. Repeat with the remaining sauce and pasta, alternating to create a freeform layered affect. Dust each bowl with grated parmesan and serve immediately.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 360 | ||
Calories from Fat: 212 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 149.5mg | 46 % | |
Sodium 366.6mg | 13 % | |
Potassium 802.7mg | 21 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.9g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 360
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