Chowder to chicken pasta: the way of cooking

Pasta with vermicelli by many housewives is considered a "passing" dish, which is prepared in those vital moments when there is no time or energy for something serious. Indeed, these products are prepared quickly and easily. But it is unfair to treat them as something primitive. No wonder the French say that the dish makes the sauce. So the sauce from the chicken to the pasta can turn them into a genuine culinary masterpiece. And its taste can be very diverse.

A few secrets

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

1. Before you cook the sauce from the chicken to the pasta, the carcass or parts of it must be rid of the skin and bones. Of course, this can be done with food, but some of the taste will be lost.
2. For more complete preservation of meat flavor and flavor notes, chicken should be marinated in any of the soft marinades.

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

The simplest recipe

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

Any part of the chicken or the whole of it is cut in pieces in small pieces. In butter they quickly brown; Replace it with sunflower is not necessary - the taste will be more rough. When the goldenness reaches the meat, the chopped onion is poured into the meat, and after five minutes of stirring, the grated carrot is poured. Vegetables are allowed to soften, a bit of broth is poured into them - and under the lid. When the chicken meat in the sauce is almost ready, it is salted and flavored with spices. At the same time, a spoon of flour is mixed, diluted in a pile of water or broth. In the final readiness the dish is laid out over pasta and sprinkled with chopped herbs.

Sour cream sauce from a chicken to a pasta with a photo

This option involves the use of a bird's breast. She chopped straws and ruddy to a strong tan. Afterwards, chopped onions are poured in; Experienced chefs advise him not to save in this dish: the more it will be, the more delicious. When the onion is gilded, two spoons of flour are cooked and let down to the color of the caramel. Only after that, a little water is added and the future sauce is stewed under the lid for about a quarter of an hour. The next step is the infusion of a glass of sour cream. Simultaneously, crushed basil, garlic, pepper and salt are poured into it. The sauce of chicken with sour cream to pasta is left on fire for another five minutes. Do not extinguish longer - the aroma of greenery will disappear, which gives the dish a special flavor.

Mushroom recipe

If you add champignons to your list of products, you will get even more delicious chicken for macaroni. For her, again, take the breast and crumble stripes. To roast meat this time follows on vegetable oil, it is better combined with mushrooms. Onions are cut here by semirings; On the big breast it will need two heads. Onions are added on the golden stage of meat with simultaneous salting of chicken. A third of a kilogram of champignons crumbles not too finely. If the mushrooms are small, they simply halve, large specimens are cut with plates. When the mushrooms are ripe, the roast is peppered. Aging on the fire with stirring continues until the end of the active release of the liquid fungi. At this point half a glass of sour cream is poured in and a piece of butter is put in. Already prepared mushroom sauce for macaroni from the chicken poured greens. Of the recommended plants - parsley, basil (green) and dill, but you can experiment with other herbs.

Sauce with tomatoes

The beginning of the preparation is already familiar to you: the breast without pits or fillets is cut with oblong pieces, fried to an even tan and complemented 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 steepest boiling water and immediately put under cold water. With a tomato the skin is removed; They are finely chopped, but do not rub or twist the meat grinder.

If the attachment point to the branch of a tomato is rough, it is cut out and thrown away. As a bow is gilded, tomato cubes are poured into the saucepan. If tomatoes are not too juicy, some water is poured in. The gravy is peppered, half a spoonful of sugar is poured in and fragrant herbs (can be dried): rosemary, basil, oregano. After that, the sauce from the chicken to the pasta is covered with a lid and keeps on fire until ready. Thanks to tomato puree it should turn out thick; If it does not work out - thickens with flour. Before removing, pressurized garlic is introduced and the dish is infused for 10-12 minutes.

Thai sauce

Asian cuisine in our population enjoys a frenzied success. Among the Thai recipes, there is a wonderful way of making a sauce of chicken for pasta. The execution begins with the creation of the sauce: a half-glass of coconut milk is mixed with a mixer or blender (in the extreme case one can take the usual one), one hundred grams of peanut butter, a spoonful of curry, vegetable oil and lemon juice, two sour cream and soy sauce. Salt with spices are taken at the discretion of the cook.

Three cloves of garlic and onion finely chopped and fried, then pawned chicken (almost a kilogram). When it turns white, asparagus beans are poured, about 200 grams, a little fried - and immediately poured cooked sauce. It will not last more than ten minutes to languish in it; Ready be soft beans.

In the eastern

Eastern recipes also have long attracted our landladies. Cooked by their rules, the chicken-to-macaroni flavoring will be especially to the liking of those who dislike the bird's breasts, considering them not succulent. Here go the legs or thighs: skin is removed from them, the meat is carefully off-beaten with bones. Do not need to cut, the fibers are obtained the right size. They blush, and this time no vegetables in the creation of gravy are involved. When the color suits you, mix a third of the glass (about 60 ml) of soy sauce without additives, a spoonful of thick but flowing honey and three tablespoons of sesame seeds. These ingredients fill the meat and hold it under the lid for a third of an hour. After putting the gravy on the pasta, it is covered with green chopped onions.

In Chinese

And again fell in love with ethnic recipes. Chinese cuisine in popularity successfully competes with the Japanese, quoted, perhaps, equally high. The sauce from chicken to pasta, consistent with the culinary rules of the Celestial Empire, is prepared rather troublesome, but will please with its taste qualities. The algorithm for chevron manipulation is as follows.

1. Prepares marinade: merge soy sauce, sesame oil and lemon juice. The first two components are taken in the volume of one spoon, the last - twice as much. A spoonful of sugar is poured here, and the marinade is mixed until homogeneous.
2. A large chicken fillet is cut into cubes and immersed in a marinade. In it, it should lie for half an hour, and in the cold.
3. In parallel, a sauce is prepared, traditional for Chinese dishes: a quarter of a glass of water is mixed with sesame, chili sauce, soy sauce - one spoon, honey, tomato paste - two, lemon juice - three spoons, red spicy ground pepper - at your discretion. The sauce is placed on the fire until boiling.
4. In the bowl, combine two tablespoons of flour with a spoon of cornstarch, half a spoonful of salt and a quarter of a pepper. In this mixture the chicken brusches fall off and are fried until crisp.

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

The gravy in the multivark

Lovers of simplifying their kitchen life can easily build an excellent gravy in a miracle machine. If it has a bowl of 4-5 liters, you will need either a whole chicken or an equivalent number of favorite "spare parts".

The meat is cut in small slices, a couple of spoonfuls of oil is poured into the container, and the chicken is browned in the frying or baking modes for twenty minutes. Do not forget to stir it sometimes with a spatula intended for a multivark. Next, a bowl of onion is poured into a bowl and two small carrots are grated. The cooking is continued for the next ten minutes. In a cup two spoons of tomato paste with three flour are mixed; Salt and selected seasonings are added here. Do not know what to take - ripen the seasoning for the chicken, do not go wrong.

If the paste is thick, you can top up some water to facilitate the connection. Having achieved homogeneity, the dressing is diluted in a liter of pure water and poured into the bowl. After mixing, the baking mode is turned on, and the time is set for 20 minutes. If the children in the house need a more delicate structure of chicken, the regime changes to "Quenching", and the timer is started for forty minutes.