Kopiaste..to Greek Hospitality

… for Authentic & Healthy Greek and Cypriot Recipes

Tagliatelle with chicken and veggies

By • Δεκ 12th, 2008 • Category: International

I had not planned what to cook today and was not really in a mood of cooking anything complicated.  I had thawed some chicken breasts from the evening and by the time I finished this morning’s post it was almost noon.    I decided to make a pasta dish and improvised with what I had in the deep freezer.     I had frozen artichokes but my daughter doesn’t like them, I had frozen peppers but I use them all the time in pasta dishes so when I saw the frozen vegetables and grated cheese I  liked the idea.   I also had an opened heavy creamed in the refrigerator which I wanted to use, so I decided to combine them.   The only pasta I had in my closet was spaghetti and tagliatelle and  I preferred the tagliatelle but I regret that I added only half the packet as I thought that it would be more than enough.  It came out to be very delicious and although it the picture the peas, corn and carrots are not visible as they landed on the bottom of the plate, they were delicious and made the dish  quite different from what we usually eat.

Preparation time: 20 minutes

Cooking time: 20 minutes

Servings: 4

Ingredients:

  • 500 grams chicken breasts (cut into bite size pieces)
  • 250 grams tagliatelle
  • 1 cup of grated cheese (I used a mixture of four cheese: gouda, edam, kerrygold and milner)
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup of white wine
  • ½ cup of chicken broth
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 – 2 garlic cloves, finely chopped
  • 1 cup of mixed frozen vegetables (peas, carrots and corn)

Directions:

Wash and drain the chicken breast. Remove skin and bone, which boil separately. After removing froth with a slotted ladle, add salt and boil for 20 minutes. Remove bones and skin and reserve 1/2 cup of broth.

Boil tagliatelle in the remaining broth for half time of the cooking instructions period. The packet said 20 minutes so I cooked them for 10 minutes.

Cut chicken into bite size pieces.

In a separate pot, boil vegetables in salty water until soft.

Heat oil in sautéing pan and sauté chicken on both sides.

Add onion and garlic and sauté until translucent. Deglaze the pan with wine, scraping up any pieces on the bottom of the pan. Add chicken broth, vegetables, salt and pepper, cover with lid and simmer for ten minutes.

Remove lid and add grated cheese and heavy cream and mix.

Drain pasta and mix in tagliatelle and finish cooking for another five minutes, mixing until pasta is cooked.

Serve hot and sprinkle some freshly ground pepper on top.

I am submitting this recipe at Foodie Tots, who is hosting this week’s Presto Pasta Nights, created by Ruth, of Once Upon a Feast.

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is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion. I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food. I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book. My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
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18 Responses »

  1. looks really yummy! The picture looks wonderful! You would have made me so happy with this pate of tagliatelle :)

  2. that’s very new for me and it looks scrumptious!

  3. Very delicious Ivy…I love throwing things together especially with pasta. The mixed vegies are a nice touch.

  4. Very yummy! Tonight, I also ate tagliatelle, but with homemade pesto!

    cheers,

    Rosa

  5. This looks really good. I love the versatility of chicken and pasta dishes.

  6. This looks so delicious, Ivy! Creamy and cheesey. I have had such a craving for Tagliatelle this past week, I wish I had this for dinner!

  7. Chicken pasta dishes are my favorite. I have made a few recipes very similar to this and they are great. I love the nice and creamy sauce.

  8. Creamy, cheesy and yummy.

  9. That sounds like a great way to mix up the usual pasta (and to clear out the fridge)! It looks delicious and like just the thing for this cold weather

  10. I love pasta with a cream sauce. Sounds delicious!

  11. Ivy, you did whip up quite a delicious meal indeed :-)

  12. Delicious, Ivy. You can never go wrong with a creamy pasta in my book!

  13. That’s a hearty pasta meal:)

  14. He, he, I do love to play around with Pasta too! Great combo Ivy! I still don’t know what I’ll eat for lunch today… and it’s noon here :D

  15. I’m glad I could play a part Ivy. Thanks to u Giz, and Val.

  16. [...] Ivy of Kopiaste to Greek Hospitality writes from Athens, Greece, to share Tagliatelle with Chicken and Veggies. [...]

  17. I do love it when everything just comes together like that. Thanks for sharing with Presto Pasta Nights.

    I’m looking forward to your hosting the round up in January. I still can’t quite get my head around the fact that 2008 is almost done.

  18. Ivy, if your dish tastes as good as it looks we are all in for a treat.

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