Chifferini Rigati with chicken and mushrooms in a creamy sauce
Dish type
Meat
Complexity
Easy
Cooking time
20 min
Servings
4 servings
Chifferini Rigati with chicken and mushrooms in a creamy sauce
Ingredients (for 4 servings):
- Chifferini Rigati — 350 g
- Chicken fillet — 400 g
- Champignons — 250 g
- Onion — 1 pc.
- Garlic — 2 cloves
- Cream 15% — 250 ml
- Butter — 30 g
- Olive oil — 1 tbsp.
- Parmesan or other hard cheese — 50 g
- Salt, black pepper — to taste
- Dried thyme or oregano — to taste
- Parsley — for serving
Preparation:
- Cut the chicken fillet into small cubes, season with salt and pepper.
- Slice the mushrooms, chop the onion into small cubes, and mince the garlic with a knife or press.
- Heat olive oil and butter in a pan. Fry the chicken for 6–7 minutes until golden brown.
- Add the onion and garlic, cook for another 2–3 minutes.
- Add the mushrooms, fry for 5 minutes until they release their liquid and become slightly golden.
- Pour in the cream, add thyme or oregano, and stir. Simmer for 5 minutes over low heat.
- Cook Chifferini Rigati until al dente, then drain in a colander.
- Add the pasta to the sauce, mix, and heat for another 1–2 minutes.
- Remove from heat, sprinkle with grated cheese, and add fresh parsley.
Vegetarian
Difficult
40 min
4 servings
Chifferini Rigati with mushroom duxelles, roasted pumpkin, and creamy truffle sauce
Chifferini Rigati combined with rich mushroom duxelles, sweet baked pumpkin, and a luxurious cream and truffle sauce. An exquisite meatless dish with a deep flavor and festive presentation.
