Cómo preparar un tallarín con pollo is a question that often comes to mind for those who love Italian cuisine and are looking for a delicious and satisfying meal. This dish, known as “Chicken Spaghetti,” is a classic Italian pasta dish that combines tender chicken, creamy sauce, and al dente pasta. In this article, we will guide you through the steps to prepare this mouthwatering dish, ensuring that you can enjoy it in the comfort of your own home.
First, gather all the necessary ingredients. You will need spaghetti, chicken breasts, garlic, onions, tomatoes, olive oil, cream, Parmesan cheese, salt, and pepper. Begin by boiling a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In the meantime, slice the chicken breasts into thin strips and season them with salt and pepper. Heat some olive oil in a large skillet over medium heat and sauté the chicken until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add minced garlic and chopped onions. Cook for a few minutes until the onions are translucent. Add diced tomatoes and cook until the tomatoes have softened and the sauce has thickened slightly.
Return the cooked chicken to the skillet and stir in heavy cream. Bring the sauce to a gentle simmer and let it cook for a few minutes until the sauce has thickened. Stir in grated Parmesan cheese until it has melted into the sauce.
Now, it’s time to combine the pasta and sauce. Toss the cooked spaghetti with the creamy chicken sauce until well-coated. Serve hot, garnished with additional Parmesan cheese and a sprinkle of fresh basil, if desired.
Enjoy your homemade tallarín con pollo! This dish is perfect for a cozy dinner with family or friends, and it’s sure to impress everyone with its rich flavors and comforting texture. Remember, practice makes perfect, so don’t be afraid to experiment with different herbs and spices to find your own favorite variation of this classic Italian dish.
