QiMeal
Makaron z Kurczakiem i Pieczarkami
Makaron z Kurczakiem i Pieczarkami · ready in 50 min · 4 servings · 949 kcal per serving · medium · 14 ingredients
A homely Polish weeknight pasta where golden chicken, mushrooms, garlic, cream, dried tomatoes, spinach, and Parmesan make a rich skillet sauce.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- kcal
- 949
- Difficulty
- medium
Ingredients · 4 servings
- 320 gPasta, dry
- 500 gChicken breast, sliced into thin strips
- 300 gButton mushroom, sliced
- 120 gOnion, diced
- 12 gGarlic, minced
- 300 mlHeavy cream
- 80 gDried tomato, sliced
- 50 gParmesan cheese, grated
- 100 gBaby spinach, rinsed
- 30 gClarified butter
- 15 gSunflower oil
- 14 gSalt
- 3 gBlack pepper, freshly ground
- 3000 mlWater, for boiling pasta
Equipment
stovetop, large pot, colander, wide skillet, tongs, knife, cutting board, grater, measuring cup, plate, wooden spoon, thermometer
Instructions
- Prepare Station
Gather and measure all ingredients; set out a large pot, colander, wide skillet, tongs, knife, board, grater, and measuring cup. · 8 min
What to look for: Ingredients are measured, vegetables are cut, and tools are within reach.
- Boil Pasta
Boil the pasta in salted water until al dente, then scoop out 120 ml pasta water and drain the rest. · 10 min
What to look for: Pasta is flexible but still firm in the center.
- Sear Chicken
Season sliced chicken breast with salt and black pepper, then sear in clarified butter with sunflower oil until golden; transfer to a plate. · 6 min
When it is done: Exterior is golden; chicken will finish to 74°C / 165°F in step 7.
- Brown Mushrooms
Sauté onion and button mushroom in the same skillet until the mushroom moisture evaporates and the edges turn golden. · 8 min
What to look for: Mushrooms are browned, onion is soft, and the pan is no longer watery.
- Add Aromatics
Add garlic and dried tomato, stir for 1 minute, then pour in 120 ml reserved pasta water to loosen the browned bits. · 2 min
What to look for: Garlic smells fragrant and browned bits dissolve into the liquid.
- Simmer Cream
Stir in heavy cream and simmer for 3 minutes until lightly thickened, keeping the sauce at a gentle bubble. · 3 min
What to look for: Sauce looks glossy and lightly coats the spoon.
- Finish Chicken
Return the chicken with any juices, add baby spinach, and simmer until the leaves wilt and the chicken reaches 74°C / 165°F. · 3 min
When it is done: Chicken reaches 74°C / 165°F in the thickest strip.
- Toss Pasta
Add drained pasta and grated Parmesan, tossing until the sauce coats every piece; loosen with a spoon of pasta water if needed. · 2 min
What to look for: Pasta is glossy, creamy, and evenly mixed with chicken and mushrooms.
- Serve Hot
Serve immediately in warm bowls, with the creamy mushroom sauce clinging to the pasta and chicken. · 1 min
What to look for: Each portion has pasta, chicken, mushrooms, spinach, and visible Parmesan in the sauce.
Nutrition (per serving)
| kcal | 949 |
|---|---|
| Protein | 51 g |
| Carbohydrates | 81 g |
| of which sugars | 15 g |
| Fat | 47 g |
| of which saturated | 26 g |
| Fibre | 7 g |
| Sodium | 2096 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
Ingredient substitutions
Chicken breast
- Button mushroom: Use extra mushrooms for a meatless variation; the dish will no longer be chicken pasta.
Onion
- Garlic: Use only when onion is unavailable; the sauce will taste sharper and less sweet.
Garlic
- Onion: Use extra onion only in a pinch; the classic garlic aroma will be milder.
Baby spinach
- Button mushroom: Use extra mushrooms if spinach is unavailable; the sauce will be less green.
Clarified butter
- Sunflower oil: Use when clarified butter is unavailable; the chicken will brown well but taste less buttery.
Sunflower oil
- Clarified butter: Use for a richer flavor, keeping the pan hot enough for searing.
