Chicken gravy for pasta: cooking method

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pasta with noodles is considered by many housewives to be a “passing” dish, which is prepared in those moments of life when there is no time or energy for something serious. And indeed, these products are prepared quickly and simply. But it is unfair to treat them as something primitive. No wonder the French say that the dish makes the sauce. So chicken gravy with pasta can turn them into a true culinary masterpiece. Moreover, its taste can be very diverse.

A few secrets

Even just stewing chicken with spices in the broth will already be delicious. However, if you follow some simple recommendations, the gravy will come out even more seductive.

1. Before cooking chicken gravy for pasta, the carcass or its parts must be removed from the skin and bones. Of course, this can be done while eating, but some of the taste will already be lost.
2. To better preserve the meat aroma and flavor notes, chicken should be marinated in any of the soft marinades.

And remember that chicken sauce for pasta (and for other dishes too) differs from sauces in density. So thatif it came out watery, bring it to the desired consistency with flour or starch, but at the very end of cooking.

Easiest recipe

Even if there is a minimum of products in the house, and there is no time to run to the store, you still get a great chicken pasta sauce. The recipe is based only on standard vegetables - onions with carrots, and creative spices.

Any part of the chicken or the whole of it is cut into small pieces. In butter, they brown quickly; you should not replace it with sunflower - the taste will be rougher. Upon reaching goldenness, chopped onion is poured into the meat, and after five minutes of stirring, grated carrots. Vegetables are allowed to soften, a little broth is poured into them - and under the lid. When the chicken in the gravy is almost ready, it is s alted and flavored with spices. At the same time, a spoonful of flour, diluted in a glass of water or broth, is mixed in. In the final readiness, the dish is laid out on top of the pasta and sprinkled with chopped herbs.

Chicken sour cream sauce for pasta with photo

This option involves the use of poultry breast. It is chopped into strips and blushes to a strong tan. Chopped onion is poured next; experienced chefs advise not to save it in this dish: the more it is, the tastier. When the onion is also golden, two tablespoons of flour are mixed and stewed to the color of caramel. Only then is it addeda little water and future gravy are stewed under the lid for about a quarter of an hour. The next step is to pour in a glass of sour cream. At the same time, crushed basil, garlic, pepper, s alt are poured in. Chicken sauce with sour cream for pasta is left on the fire for another five minutes. Do not stew longer - the aroma of greens will disappear, which gives the dish a special zest.

Mushroom recipe

If you include champignons in the list of products, you will get even more delicious gravy from chicken for pasta. For her, again, the breast is taken and crumbled into strips. This time the meat should be fried in vegetable oil, it goes better with mushrooms. The onion here is cut into half rings; for a large breast it will need two heads. Onion straws are added at the stage of golden meat with simultaneous s alting of chicken. A third kilogram of champignons do not crumble too finely. If the mushrooms are small, they will simply be cut in half, large specimens are cut into plates. When champignons are poured out, the frying is peppered. Exposure on fire with stirring continues until the end of the active release of liquid by mushrooms. At this point, half a glass of sour cream is poured in and a piece of butter is inserted. Ready-made mushroom gravy for chicken pasta is sprinkled with herbs. Recommended herbs are parsley, basil (green), and dill, but you can experiment with other herbs.

Tomato Gravy

The beginning of cooking is already familiar to you: boneless breast orthe fillet is cut into oblong pieces, fried until evenly tanned and supplemented with chopped two onions. While the original products are languishing together, a pound of tomato is processed (based on three hundred grams of chicken). Tomatoes are scalded with the coolest boiling water and immediately placed under cold water. The skin is removed from the tomato; they are finely cut, but do not rub or spin with a meat grinder.

If the point of attachment to the branch of a tomato is rough, it is cut out and thrown away. As the onion turns golden, tomato cubes are poured into the stewpan. If the tomatoes are not too juicy, add some water. The gravy is peppered, half a spoonful of sugar and fragrant herbs (can be dry) are poured: rosemary, basil, oregano. After that, chicken sauce for pasta is covered with a lid and kept on fire until cooked. Thanks to the tomato puree, it should turn out thick; if it doesn’t work out, it thickens with flour. Before removing, crushed garlic is introduced, and the dish is infused for 10-12 minutes.

Thai Gravy

Asian cuisine is wildly popular among our population. Among Thai recipes, there is a wonderful way to make chicken pasta gravy. The execution begins with the creation of the sauce: half a glass of coconut milk is mixed with a mixer or blender (in extreme cases, you can take the usual one), one hundred grams of peanut butter, a spoonful of curry, vegetable oil and lemon juice, two each of sour cream and soy sauce. S alt and spices are taken at the discretion of the cook.

Three cloves of garlic and an onion finelychopped and fried, then chicken is laid (almost a kilogram). When it turns white, asparagus beans, about 200 grams, are poured in, fried a little - and the prepared sauce is immediately poured in. The gravy will languish in it for no longer than ten minutes; soft beans will be the signal of readiness.

Oriental

Oriental recipes have long been liked by our hostesses. Chicken gravy prepared according to their rules for pasta will especially appeal to those who do not like bird breasts, considering them not juicy enough. Legs or thighs also go here: the skin is removed from them, the meat is carefully cleaned from the bones. You don't need to cut, the fibers are the right size. They are blushing, and this time no vegetables are involved in creating the gravy. When the color is satisfactory, mix together a third cup (approximately 60 ml) of plain soy sauce, a spoonful of thick but runny honey, and three tablespoons of sesame seeds. Pour the meat with this composition and hold it under the lid for a third of an hour. After putting the gravy on the pasta, it is sprinkled with chopped green onions.

Chinese

And again the favorite ethnic recipes. In terms of popularity, Chinese cuisine successfully competes with Japanese cuisine, being quoted, perhaps, equally highly. Chicken sauce for pasta, consistent with the culinary rules of the Celestial Empire, is rather troublesome to prepare, but it will delight you with its taste. The cooking manipulation algorithm is as follows.

1. Marinade is being prepared: soy sauce, sesame oil and lemon juice are merged. The first two components are taken in the amount of one spoon, the last - twice as much. A spoonful of sugar is also poured here, and the marinade is kneaded until smooth.
2. Large chicken fillet is cut into cubes and immersed in the marinade. It should lie in it for half an hour, and in the cold.
3. At the same time, a sauce is prepared, traditional for Chinese dishes: sesame seeds, chili sauce, soy sauce - one spoon each, honey, tomato paste - two each, lemon juice - three spoons, red hot ground pepper are mixed in a quarter glass of water - at your discretion. The sauce is put on fire until boiling.
4. In a bowl, combine two tablespoons of flour with a spoonful of corn starch, half a spoonful of s alt and a quarter - pepper. Chicken sticks are rolled in this mixture and fried until crispy.

The resulting sticks are immersed in sweet and sour sauce for a couple of minutes, and immediately removed from the stove. Pasta is laid out on plates; Chinese chicken gravy is distributed on top.

Slow cooker gravy

Fans of simplifying their kitchen life will easily build a great gravy in a miracle machine. If it contains a bowl of 4-5 liters, you will need either a whole chicken, or an equivalent amount of her favorite "spare parts".

The meat is cut into small slices, a couple of tablespoons of oil is poured into the container, and the chicken is browned in frying or baking modes for twenty minutes. Do not forget to stir it occasionally with a spatula intended for a multicooker. Next, slicing a pair of onions is poured into the bowland grated two small carrots. Cooking continues in the same mode for another ten minutes. Two tablespoons of tomato paste with three flour are stirred in a cup; s alt and selected seasonings are also poured here. If you don't know which ones to use, add chicken seasoning, you can't go wrong.

If the paste is thick, you can add some water to facilitate the connection. Having achieved uniformity, the dressing is diluted in a liter of clean water and poured into the bowl. After mixing, the baking mode is turned on, and the time is set to 20 minutes. If there are children in the house and a more tender chicken structure is needed, the mode changes to "Stew", and the timer starts for forty minutes.