Dishes from chicken always quick to prepare, they are delicious and aromatic. And the cost of poultry meat is much lower than the cost of pork or beef. There is a great alternative to the usual combination of chicken with rice - Italian pasta Italian pasta: tasty, easy, fast   with chicken. Thanks to the huge variety of recipes for this dish almost boring.

Many varieties of pasta

Shelves filled with a variety of modern shops, pasta, and understand all this diversity is not easy. There are three main varieties of pasta: fresh, dry and "full." "Full" is called pasta stuffed - Kanelonni, Ravioli, Agnolotti. Fresh pasta is for sale infrequently, because the shelf life is low. Typically, fresh pasta made from soft wheat flour with eggs and very appreciated by connoisseurs of delicate flavor. Dried pasta is thoroughly dried and specially treated dough of flour and water. This paste is can be used for preparing various dishes.

This Italian dry pasta entirely of preparing flour from durum wheat, but the stores are often found pasta made from ordinary bread flour. Of course, they can be eaten, but the taste of this pasta is poor. In addition, such pasta can easily fall apart during cooking.

Different pasta and form. Conventionally, varieties are divided into long, short and stuffed. Remember all the names are extremely difficult, but in order to pass a connoisseur of Italian cuisine Italian Cuisine Enough to know the most common varieties of pasta. Among the varieties of this long thin spaghetti, wide and flat Mafalda, hollow Bucatini and Ziti, narrow and flat fettuccini and rolled into balls of thin drops di Angelo. Among the most common varieties of short horseshoe Chifferi, Fusilli spiral, short oblique cut tubes - Penne, Farfalle in the form of a bow, Perlin in the form of shells and others. This group also includes sheets of dough for making lasagna. Finally, paste with stuffing - this famous ravioli, cappelletti and Mezelune.

From the form of paste depends on the method of its preparation, for example, large hollow tubes stuffed cannelloni and other types of pasta served with different sauces. It should carry out the basic rule of a combination of pasta with sauces: the thicker and shorter pasta, the thicker the sauce up to her. Pasta with smooth surface well with homogeneous sauces and a grooved pasta well suited thick sauce with vegetables, mushrooms, meat or seafood.

Color quality pastes are usually straw-gold, but often can be found in the sale of pasta colored with natural dyes - green, orange, pink and even black. But artificial colorings in pasta quality never added.

In addition to classic pasta sometimes appear in the sale of original varieties of the product - for example, coffee pasta with chicken and orange or Tagliatelle with liquor and cocoa. Although the taste of this pasta is usually very pleasant, the possibility of its use is limited to only a few dishes that are not very comfortable.

How to cook pasta with chicken

Pasta with chicken - a dish is not very familiar, but satisfying, tasty and easy to prepare. For the preparation of such pastes is better to take short pasta. Very elegant look graceful butterfly Farfalle with chicken, but ordinary penne are extremely tasty. In the four hundred grams of dry pasta should take about four hundred grams of chicken. You can use chicken legs, but then the dish will be more bold. In addition, you will need four grams of peeled canned tomatoes in own juice, an onion, a couple of cloves of garlic, olive oil, basil, salt and pepper.

Chicken should be cut into small cubes. The olive oil Olive oil: useful properties   fry until transparent finely chopped onion and crushed garlic, add the chicken and cook for about five minutes. Then add the chicken lightly crushed canned tomatoes with liquid, basil, pepper and salt. Simmer chicken in tomato sauce over low heat for half an hour. Boiled pasta add the sauce and stir gently, then bring to the table, decorate with greens and sprinkle with grated cheese.

If desired, the tomato sauce you can add any vegetables. Chicken meat perfectly combines with sweet peppers, zucchini, eggplant, carrots and celery. All vegetables are cut into small cubes or Grate, then stewed with chicken. A good complement to this dish to be moderately sharp cheese.

Maria Bykov

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