生クリームいらず！濃厚ミルクのクリームパスタ

2018-12-28 02:00:09

by Tasty Japan

1020

ぜひ作ってみてくださいね濃厚ミルクのクリームパスタ2人分材料スパゲッティ 1 6mm 200g鶏もも肉ひと口大 120g玉ねぎスライス 1 2個しめじほぐす 50gさつまいもひと口大 80gバター10gサングリーン特別牛乳 400ml薄力粉大さじ2コンソメ小さじ1塩少々コショウ少々パセリ適量作り方 1 鶏もも肉は塩コショウ少々を振る 2 フライパンにバターを入れて弱火に熱し玉ねぎを加えてしんなりするまで炒める 3 1 さつまいもを加えて炒める火が通ったらしめじを加え塩コショウを振ってしんなりするまで炒める 4 薄力粉を全体にふるい入れてさっと炒め牛乳コンソメを加える時々かき混ぜながらふつふつとしてきたら弱火で3 5分煮る 5 スパゲッティをたっぷりの湯で袋の表記時間より1分短く茹でザルに上げて湯切りする 6 5 を 4 に加えソースを絡めたら火からおろす 6 器に盛りパセリを散らしたら完成 English Recipe Creamy Chicken Mushroom PastaServings 2INGREDIENTS120 grams chicken thighs roughly chopped1 teaspoon salt dividedBlack pepper to taste10 grams salted butter½ medium white onion sliced80 grams sweet potato diced50 grams shimeji mushrooms2 tablespoons all purpose flour 400 milliliters milk1 teaspoon chicken stock powder200 grams uncooked spaghettiChopped fresh parsley for garnishPREPARATIONAdd the chicken thighs to a medium bowl and season with ½ teaspoon salt and pepper Mix well to coat Melt the butter in a medium pan over medium heat Add the onion and cook for 1 minute until softened Add the seasoned chicken and sweet potato and cook for 3 minutes until the sweet potato is softened and the chicken is browned Add the mushrooms remaining ½ teaspoon salt and pepper and cook for 1 minute until the mushrooms are softened Sprinkle the flour over the pan and mix well to coat Add the milk and chicken stock powder and stir well Cook for about 8 minutes until the sauce has thickened Bring a large pot of water to boil over high heat Add the spaghetti and cook until tender Drain the spaghetti then add to the sauce and toss to coat Serve with parsley for garnish Enjoy