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Spaghetti with Chicken Fillet in Sour Cream Sauce
Instructions
Pour 3 litres of water into a pot and bring it to the boil over high heat. Add 1 tablespoon of salt – this is important, as spaghetti absorbs salt precisely during cooking. Lower in 300 g of spaghetti in a fan shape so it does not stick together, and stir at once with a wooden spoon. Cook for 8–10 minutes until al dente – when the pasta is soft on the outside but still slightly firm inside. Drain through a colander and rinse with cold water to stop the cooking process and prevent the strands from sticking together.
While the spaghetti is cooking, you can prepare the sauce. For this, cut the chicken fillet into small pieces.
Grate the hard cheese on a medium grater. Chop the garlic finely.
Lightly fry the pieces of chicken fillet. Add a little water to them. Put the chopped garlic into the pot. Cover with a lid and simmer for 10 minutes.
Meanwhile, you can fry the spaghetti. Transfer the spaghetti from the pot to a heated skillet greased with sunflower oil. Fry until a golden crust forms.
To the stewed meat add 2–3 tablespoons of sour cream with 15–20% fat content and the grated cheese. Stir over low heat so the cheese melts and a smooth creamy sauce forms. If the sauce turns out runny, add 1 tablespoon of flour first dissolved in 2 tablespoons of cold water – this prevents lumps from forming. Heat the sauce for another 2–3 minutes, stirring constantly, until it thickens to the consistency of pourable sour cream. Remove from the heat, place the fried spaghetti on a plate, and pour the sauce with chicken over the top. Garnish with fresh parsley and serve hot.Spaghetti with chicken fillet in sour cream sauce, on a beautifully set table, will win over any guest. It will leave your beloved man just as enchanted. You can arrange a romantic dinner and enjoy this wonderful dish to the sound of Italian melodies. These days you do not have to take a plane to be whisked away to that marvellous country. Invite Italy into your own home!
Tips
- 1
For a richer sauce flavour, use sour cream with 20–25% fat content, or replace it with 10% cream.
- 2
Add 1 teaspoon of mustard to the sauce – it will add a piquant note and help the sauce thicken better.
- 3
Do not over-fry the spaghetti – it should be golden but not dry. Three to four minutes over medium heat is enough.
FAQ
Which cheese is best to use? +
Parmesan or any hard, mature cheese is ideal. It melts well and gives the sauce a rich flavour. Avoid processed cheeses – they produce a different texture.
Can I replace the chicken with turkey? +
Yes, turkey works perfectly. The simmering time stays the same – 10 minutes. Turkey breast is a little drier than chicken, so add a little more water while simmering.
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