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| Ingredients 1/4 cup (60mL) milk
1/2 tsp (2.5mL)
dried tarragon or 2 tsp (10mL) chopped fesh
1 lb (450g)
lasagnette
2 tsp (30mL)
butter
2 cloves garlic
1/2 lb (225g)
chicken fillet or breast, siced
1 1/4 cups (310mL)
button mushrooms, sliced
1 1/2 tsp (7mL)
porcini mushrooms, soaked in hot water to cover
for 30 minutes, then chopped
salt, pepper and
nutmeg
2 cups (500mL)
cream
few springs fesh
tarragon, for garnish
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Lasagnette
with
mushrooms & chicken
(Serves 8)
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method |
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Put milk and tarragon in a
small saucepan and bring to the boil. Remove from heat
and let steep.
Begin cooking lasagnette
in boiling salted water.
In a frying pan melt
butter and gently saut'e garlic, chicken and mushrooms
until chicken is golden and cooked through. Discard
garlic cloves and add chopped porcini mushrooms and the
strainedsoaking liquid. Add salt, pepper and nutmeg to
taste and stir for 10 seconds or so brfore pouring in
cream and tarragon milk. Stir well, bring to the boil and
simmer until sauce thickens. 4. Drain pasta wnen it is al
dente and transfer to a warm serving plate. Taste sauce
for seasonings, then add to the pasta and toss. Serve
decorated with tarragon.
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