Layered tagliatelle with chicken

It is less common to find ribbon noodles than lasagne in a layered dish, but this pasticcio de tagliatelle is easy to make and excellent. 
layered tagliatelle with chicken

Making pasta dough (if using fresh) and coking chicken,
then 30 minutes

Serves 4 

500 g / 1 lb tagliatelle, home-made or bought 
125 g / 4 oz butter 
75 g / 3 oz freshly grated Parmesan cheese 
550 g / 1 1/4 lb cooked chicken (see below), cut into 25 mm / 1 in pieces 
freshly ground black pepper 
30 ml / 2 tbs fresh white breadcrumbs 

Layered tagliatelle with chicken Preparation 

1- Heat the oven to 200 C / 400 F / gas 6. 

2- In a large saucepan bring to the boil at least 3.5 L / 6 pt salted water, and cook the tagliatelle until al dente, that is until cooked, but still firm to the bite when a piece is tested; this may be only a few minutes with home-made noodles, or 8-10 minutes for dried. 

3- Drain the pasta well. Melt 75 g / 3 oz butter in the pan and toss the pasta with the melted butter and grated Parmesan cheese

4- Butter a large ovenproof dish. Place one-third of the cooked pasta in the base of the dish and cover with half of the chicken pieces and one-third of the sauce. Season with salt and freshly ground black pepper to taste. Repeat this, then finish with layer of pasta followed by sauce. 

5- Sprinkle the top with breadcrumbs. Dot with the remaining butter and cook in the oven for 15 minutes, or until golden. 

  • You will need a 1.4 kg / 3 lb chicken for this dish. Simmer it with an onion, stock cube and bay leaf for 1 hour while you are making the pasta dough. Let it cook completely in the stock and it will then be an easy job to strip away the bones and skin by hand. 
Yummy Layered tagliatelle with chicken is ready to serve. 

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