Creamy Mafaldine Madeira MUKBANG w/ Crispy Chicken, Mushrooms, Lemony Arugula + Prosciutto Crumbs!
Today, I am recreating my favorite entrée from The Cheesecake Factory and flipping it on its head! I took their Pasta Da Vinci, which is basically penne in a madeira cream sauce with mushrooms, chicken and parm, and put my own spin on it by changing out the pasta, the preparation of the chicken, and adding a super fresh and zingy lemony arugula salad and homemade crispy prosciutto breadcrumbs. This was incredible and I can't wait to make it again! I wouldn't change much about it, other than I will definitely double the sauce next time. There was just enough here to coat the pasta, but it's SO GOOD I want my pasta to almost be swimming in it. Recipe below reflects double sauce. :)
Ingredients:
2 shallots, minced
6 oz mushrooms of choice, sliced
5 cloves garlic, minced
2 cups Madeira wine
1 cup heavy cream
1 cup parmiggiano
1 lb mafaldine pasta
chicken cutlets (1 for each person you're feeding)
flour, egg wash and panko breadcrumbs for chicken
1-2 big handfuls of fresh arugula
juice of half a lemon and zest of a whole lemon
a few oz of prosciutto
butter + EVOO
salt + pepper
Method:
1. Add a couple tbsp butter + evoo to a pan over medium/medium low heat and add your shallots. Season with s+p, then sauté until slightly translucent, about a minute, then add your mushrooms.
2. Season again and sauté your mushrooms until they've softened slightly and browned, then add garlic and cook until fragrant, about a minute. Make sure there's enough fat in your pan for the mushrooms. Don't be afraid to add a little more butter and/or evoo to help them along if you need.
3. Next, add your madeira wine and bring to a low boil until the alcohol has cooked off. You'll know it's cooked off when it doesn't smell like alcohol anymore. Then, turn the heat down and add your cream and parmiggiano. Season again and let simmer while you cook your chicken and boil your pasta. Make sure you're tasting your sauce for seasoning! If you're worried about going overboard, start small. You can always add, you can't subtract.
4. Pound however many chicken breasts you're using down so they're the same thickness throughout and a bit thinner. Then season with s+p and dredge in seasoned flour, seasoned egg wash (an egg or two and a bit of water) and seasoned panko breadcrumbs, in that order, making sure to completely coat and shake off any excess at each step.
5. Add butter + evoo to a large frying pan set to medium heat and add your breaded chicken cutlets in. Don't overcrowd your pan, you can work in batches if you need. Just think about starting your pasta when you start your last batch of chicken. Fry till golden brown on either side and cooked through. Set aside onto a paper towel-lined plate or place in the oven on a baking sheet to keep warm if you're cooking in batches (225 is fine for up to 20-30 min)
6. While the chicken is cooking, prepare your prosciutto crumbs and arugula salad. For the salad, toss your arugula with a drizzle of evoo (olive oil btw), lemon juice and zest and some s+p, and set aside. For the prosciutto, I air fried mine for about 5 minutes at 400, then put them in my food processor and pulsed until it turned into crumbs. If you don't have an air fryer, you can try doing this in the oven instead at the same temp. Just keep it in there until it's crispy.
7. Cook your pasta a minute under al dente, reserve 1-2 cups of starchy pasta water and drain. Add to your madeira sauce and toss to coat, adding a bit of starchy pasta water to add to the sauce if you need.
8. To serve, top your creamy madeira mafaldine with your crispy chicken and arugula salad, then sprinkle on some parmiggiano and your prosciutto breadcrumbs.
That's it! So freakin good guys. I hope ya'll love it!
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One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
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Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
#onepot #mushroomsauce #onepotmeals
Miso, Mushroom & Guanciale Pasta
People can be a little torn over mushrooms but I am a solid fan of them! This Miso, Mushroom and Guanciale Pasta is a little twist on a classic white wine, butter & mushroom sauce and super tasty ????
Full below and here:
Ingredients:
•.5 lb pasta (I’m using @zellipasta)
•1 lb guanciale, cut into lardons (I’m using @lasalumina from Zelli)
•1 ½ lbs beech mushrooms, cleaned and trimmed
•1 cup low sodium chicken stock
•2 tsp powdered gelatin
•2 medium shallot, minced
•2 garlic cloves, minced
•5 tbsp unsalted butter
•1 ½ tbsp shiro miso
•½ cup dry sake
•1 cup Parmigiano-Reggiano, micro grated
•½ cup flat leaf parsley, finely chopped
•1 tsp fish sauce
•salt
Steps:
•Bloom gelatin by sprinkling it over chicken stock & set aside.
•Cook Guianciale lardons in pan over med heat, until fully rendered. Remove & set aside, reserving oil.
•lightly wipe down the pan and return to heat, with 2 tbsp of Guanciale oil and mushrooms. Season with salt. Cook mushrooms, stirring frequently, until moisture has evaporated & mushrooms are well browned, about 16(ish) minutes
•Add Shallots &garlic, stir for 1 minute until fragrant. Add sake & stir for 30 seconds.
•Add stock/gelatin mixture & fish sauce, stir to combine, cook for about 5 minutes until slightly reduced. Cut the heat & cook pasta.
•When pasta is just under al dente, add it to the saucepan along with a cup of pasta water over medium/high heat (stir vigorously). Add butter & continue stirring until you reach desired consistency. Cut the heat, add parmesan & parsley, stir constantly until fully emulsified.
•Plate & garnish with lardons, parsley & parmesan.
Apron is from @hedleyandbennet, wooden hand tools and bowls by @earlywooddesigns and cutting board is @theboardsmith. Knife from @burrfection. Enamel pin by @pinfeathers_ig . Pan is from @ourplace .
#asmrcooking #pasta #guanciale #miso
Why I (almost) always make these 2 creamy pastas for vegan skeptics
Making meals for people who aren't vegan isn't always easy, especially if they know you'll be making a vegan meal. It's like you say, hey, check out this vegan mango and all the sudden they hate mangoes. The word vegan for a lot of people means that the food will have no flavor, taste like water or just all around no way it can be good.
These vegan creamy pasta dishes will wow anyone, even if they are skeptical at first. It's two that I have made for family and friends often and I know that people in your life (or even you, if you are watching and a bit skeptical yourself) will love too!
Check out these ideas and let me know which one you try (it should be all 2).
Also if you haven't yet, watch my other pasta video for even more ideas:
★Recipes Used★
???? Vegan Penne alla Vodka:
???? Vegan Creamy Mushroom and Asparagus Pasta:
Timestamps:
00:00 How to Make Creamy Vegan Pastas People Will Love
00:01 How to Make Vegan Penne alla Vodka (Vegan Vodka Sauce)
03:24 Vegan Penne alla Vodka Finished
3:30 Hosting People Who Aren’t Vegan
4:23 Why Use Penne for Penne alla Vodka
4:55 What type of Tomatoes for penne alla vodka
5:25 Do I have to add vodka to penne alla vodka
6:02 Purpose of coconut milk in vegan vodka sauce
6:42 How to Make Creamy Vegan Mushroom and Asparagus Pasta
9:28 Creamy Vegan Mushroom and Asparagus Pasta Finished
9:33 The plant food I can’t stand
10:11 Why I still love this vegan creamy mushroom pasta
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This Creamy Mushroom Pasta has the most flavor of any dish I've ever made like this...
Today we're making a super flavorful mushroom brandy cream sauce pasta. I used an assortment of mushrooms, but use what is fresh and available to you. Just cremini (baby Bella) or even white button mushrooms would be great. I hope you enjoy this mushroom brandy cream sauce spaghetti!
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Chicken Madeira (Better than Cheesecake Factory!)
This Chicken Madeira is similar to what you'd order at Cheesecake Factory, but even better. It's tender, saucy, and savory-delicious. EASY RECIPE: