Creamy Mushroom Chicken Pasta | Pasta Recipes | Italian Food | Chicken & Mushroom Pasta by Neelam
Mushroom Chicken Pasta Recipe | Chicken Pasta Recipe | Mushroom Pasta Recipe | Chicken Recipe | Mushroom Recipe | Get Curried | Chef Neelam Bajwa
Learn How To Make Creamy Mushroom Chicken Pasta Recipe from Chef Neelam Bajwa only on Get Curried. Make this easy Pasta Recipe, an Italian Food, at your home and share your experience with us in the comments section below.
Ingredients:-
2 tbsp olive oil
4-5 cloves garlic
A packet of pasta
1 onion
1 tsp dried thyme
1 tsp dried mixed Italian herbs
1 tsp black pepper
1/2 kg chicken thigh
200 grams of mushrooms
150 ml cream
Parsley to garnish
Salt to taste
Method:-
- In a saucepan heat Olive Oil and saute garlic, onion, thyme with italian herbs, black pepper and salt.
- Add the chicken and cook for 7 minutes.
- Then add mushrooms and cook until the mushrooms release liquids.
- Pour the cream in batches as required and stir.
- Now add coriander and mix well.
Delicious and Creamy Chicken and Mushroom Pasta is ready to serve!
HAPPY COOKING!!!
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Host: Neelam Bajwa
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Creamy Chicken & Mushroom Soup - Winter Special Recipe By Food Fusion
A perfect Creamy Chicken & Mushroom Soup to warm up your day. #HappyCookingToYou #FoodFusion #OlpersCream
Written Recipe:
Creamy Mushroom & Chicken Soup
Serves 5-6
Recipe in English:
Ingredients:
-Boneless chicken (preferably thigh pieces) 350g
-Fresh mushrooms (Brown) 200g
-Yakhni (Chicken stock) 1 & ½ litre (room temperature) Substitute: Dissolve 2 stock cubes in required water
-Olper’s Dairy Cream ½ Cup (room temperature)
-Makhan (Butter) 1-2 tbs
-Olive oil 1-2 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) chopped 1 tbs
-Gajar (Carrots) sliced 1 medium
-Celery sliced ½ Cup
-Kali mirch (Black pepper) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Dried thyme ½ tsp
-Dried oregano ½ tsp
-Soy sauce 1 tbs
-Cornflour 4-5 tbs
-Water ½ Cup or as required
-Fresh parsley chopped 2 tbs
-Fresh parsley chopped
Directions:
-Cut chicken thighs boneless into small cubes & set aside.
-Cut mushrooms into thin slices & set aside.
-In a jug,add chicken stock,cream,whisk well & set aside.
-In a pot,add butter,olive oil & let it melt.
-Add onion,garlic & sauté for a minute.
-Add chicken,mix well until it changes color & cook for 4-5 minutes.
-Add mushrooms,mix well & cook for 2-3 minutes.
-Add carrots,celery,mix well & cook for a minute.
-Add black pepper crushed,salt,dried thyme,dried oregano,soy sauce & mix well.
-Add cream & stock mixture & mix well,bring it to boil and cook on medium flame for 2-3 minutes.
-In cornflour,ad water and whisk well.
-Now add dissolved cornflour,mix well and cook until desired thickness.
-Add fresh parsley & mix well.
-Garnish with fresh parsley & serve hot!
Recipe in Urdu:
Ajza:
-Boneless chicken (preferably thigh pieces) 350g
-Fresh mushrooms (Brown) 200g
-Yakhni (Chicken stock) 1 & ½ litre (room temperature) Substitute: Dissolve 2 stock cubes in required water
-Olper’s Dairy Cream ½ Cup (room temperature)
-Makhan (Butter) 1-2 tbs
-Olive oil 1-2 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) chopped 1 tbs
-Gajar (Carrots) sliced 1 medium
-Celery sliced ½ Cup
-Kali mirch (Black pepper) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Dried thyme ½ tsp
-Dried oregano ½ tsp
-Soy sauce 1 tbs
-Cornflour 4-5 tbs
-Water ½ Cup or as required
-Fresh parsley chopped 2 tbs
-Fresh parsley chopped
Directions:
-Chicken thighs ko small cubes mein cut ker lein & side per rakh dein.
-Mushrooms ko thin slices mein cut ker lein & side per rakh dein.
-Jug mein yakhni aur cream dal ker ache tarhan whisk ker lein & side per rakh dein.
-Pot mein makhan aur olive oil dal ker melt ker lein.
-Pyaz aur lehsan dal dein aur ek minute kliya sauté ker lein.
-Chicken dal ker rang tabdeel hunay tak ache tarhan mix ker lein aur 4-5 minutes kliya paka lein.
-Mushrooms dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Gajar aur celery dal ker ache tarhan mix karein aur ek minute kliya paka lein.
-Kali mirch crushed,namak,dried thyme,dried oregano aur soy sauce dal ker ache tarhan mix ker lein.
-Cream & stock mixture dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per 2-3 minutes kliya paka lein.
-Cornflour mein pani dal ker ache tarhan whisk ker lein.
-Ab dissolved cornflour dal ker ache tarhan mix karein aur desired thickness anay tak paka lein.
-Fresh parsley dal ker ache tarhan mix ker lein.
-Fresh parsley sa garnish ker lein aur garam serve karein!
Creamy Garlic Butter Chicken and Mushroom Casserole - Easy Chicken and Mushroom Recipe
This Creamy Chicken and mushroom casserole is so good! The chicken is baked in a creamy garlic butter sauce, packed with amazing flavors. A Creamy garlic butter chicken and mushroom recipe that is sure to satisfy your family with comfort. It is so easy to make and, and don’t even get me started on how tasty its is. If you guys make this creamy garlic butter chicken and mushroom casserole recipe, do let me know how it comes out.
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INGREDIENTS
4 Chicken breasts
2 tsp Italian seasoning
salt and pepper to your taste
1 cup flour (To coat the chicken)
olive oil
1 lb thick sliced mushrooms
1 large onion
For the sauce
4 Tbs butter
4 cloves garlic
2 Tbs flour
1 cup chicken broth
1 cup half n half
1/4 cup Parmesan cheese
1 chicken bouillon cube
1/4 cup fresh parsley, chopped
3 Tbs fresh basil, chopped
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Creamy Chicken & Mushroom Recipe | Easy Lunch/Dinner Recipe | Italian Style Chicken & Mushroom
Hello everyone! Welcome to my channel! Today we’ll be making a creamy chicken and mushroom dish that goes great with mashed potatoes or pasta of your choice. The rich flavors will have you feeling like you’re in a fancy Italianesque restaurant :) Ingredients and method listed below:
Ingredients:
For the chicken marinade:
3 chicken breasts, sliced thinly
Black pepper and salt, to taste
1 tsp each dried oregano and parsley
1 tsp each garlic/onion powder
1 tbsp. olive oil
Add all of the above seasonings, and oil to the chicken, and mix well. Let it marinate for 2 hours. After marinating for a couple of hours, sear the chicken in a pan with some olive oil on both sides till it is golden brown. Remove from the pan and let sit.
For the mushrooms:
Portobello mushrooms, sliced thinly
2 garlic cloves, chopped
Black pepper and salt, to taste
Olive oil, and 1 tbsp. butter
- Heat up the oil, and butter. Add the garlic, and let it cook for a few mins. Add the mushrooms in, also the salt and black pepper, and toss everything. Cook till the mushrooms are a golden brown color, then remove from the pan and let sit.
For the gravy:
1 tsp olive oil, and butter
2 cloves garlic, chopped
Black pepper & salt, to taste
1 tsp dried parsley
1 cup chicken stock
1 ½ cups heavy cream, or half and half
- Mix the above ingredients in the same pan that you cooked the chicken, and the mushrooms in.
- Let it come to a simmer and then add the seared chicken, and mushrooms in the sauce. Cover and let it cook for 10 mins so that all the flavors can come together.
This was sooooo good you guys! Especially with some pasta. I hope you guys enjoyed the recipe, and make it in your kitchen.
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Chicken Breast with Creamy Garlic Mushrooms Recipe
Chicken breast recipe | Tender chicken breasts | Creamy garlic chicken and mushrooms | How to cook chicken breast
Today I'm making creamy garlic mushroom sauce with pan seared chicken breasts. In this video you'll learn how to cook tender chicken breasts with a delicious mushroom sauce. Chicken and mushrooms are a match made in heaven and this one pot recipe is perfect for weeknight as well as a meal prep option. The method shown in this video gives moist tender chicken breasts. But if you want to skip the chicken breasts, the creamy mushroom sauce tastes delicious even on it’s own too!
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* RECIPE *
INGREDIENTS: (2-4 servings)
2 chicken breasts
200g/7 ounces mushrooms
5-6 cloves garlic (minced)
1 clove garlic (crushed)
1 medium onion
1/2 cup chicken stock, broth or water
1/2 cup heavy cream (sub fresh cream/creme fraiche)
1-2 tbsp Olive oil
1 tbsp Butter
1 tsp dried oregano
2 tsp fresh parsley (1 tsp dried)
1/4 cup parmesan cheese (sub with preferred cheese)
Salt and pepper (as needed)
Optional: 1 chicken stock cube (if using water)
PROCESS:
Prep:
1. Slice chicken breasts into 1/2 inch thick filets
2. Marinate with 1/2 tsp salt and pepper for 15-30 minutes
3. Clean and slice the mushrooms into chunky pieces
4. Finely chop onion, garlic and parsley
Cooking:
1. Heat 1 tbsp olive oil and infuse it with 1 crushed garlic clove
2. Increase heat to medium high and sear the chicken breasts for 2 minutes per side
3. Reduce flame to low, cover the pan with a lid and let the chicken cook for 3 minutes
4. Take chicken off the pan and let it rest on a plate for at least 5 minutes. The chicken should be cooked through by now. If you need to cut the chicken, you may do so after it has rested
5. In the same pan, increase flame to medium high and add the mushrooms in a single layer. Add more oil if needed
6. Let the mushrooms brown well while stirring occasionally
7. When the mushrooms have browned, reduce flame to low and add 1 tbsp cold butter. This will bring down the temperature of the pan and keep onion and garlic from burning
8. When the butter has melted add the onions. Sauté until translucent
9. Add the garlic and sauté for 30 seconds
10. Add the chicken broth/stock/water and herbs
11. Increase the flame and let it reduce until half
12. Reduce flame to low and pour in the cream, pepper and grated cheese. Mix well and switch off the flame
13. Add the chicken breasts and let it sit in the sauce for about 10 minutes before serving
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SUBSTITUTES:
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavour will be slightly mellowed
• No oregano/parsley?
You can use any herbs of your choice
• No heavy cream?
Substitute with fresh cream/creme fraiche. Evaporated milk or half and half can also be used. The duration of cooking will need to be altered until it reaches a desirable consistency
• No parmesan cheese?
Any cheese that will melt smoothly can be used. Alter the quantity as needed
• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well
• Reduce the liquid before adding cream
• The flame needs to be very gentle when adding the cream and cheese so it doesn’t split and curdle
• It's okay to wash mushrooms as long as it's quick. I've used washed mushrooms in the video and they did not turn soggy
• How to get browned/caramelized mushrooms rather than soggy mushrooms?
- The heat must be on medium high/high while cooking the mushrooms
- Do not add salt until the mushrooms have browned and caramelized
- Use a wide pan so the moisture escapes quickly
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