Pasta pudding with chicken and mushrooms

Pasta pudding with chicken and mushrooms – A comforting and tasty recipe

Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Number of servings: 6-8 servings

When it comes to recipes that combine flavor with the comfort of home, pasta pudding with chicken and mushrooms holds a special place in the hearts of many. This recipe is not only easy to prepare but also offers the possibility to adapt it according to your preferences. It is a versatile dish, excellent both warm and cold, perfect for a family meal or a picnic.

The history of pasta pudding is rich in tradition, originating from dishes that combine pasta with various ingredients, all baked until golden and crispy. This version, with chicken and mushrooms, blends textures and flavors that will entice you to return to it again and again.

Necessary ingredients:
- 400 g pasta (preferably spirals, but you can use any type you prefer)
- 700 g skinless and boneless chicken breast
- 1 jar of sliced mushrooms (approximately 400 g)
- 1 red bell pepper
- 3 slices of smoked pastrama (optional, for extra flavor)
- 1 small onion
- 200 ml tomato paste
- 1 teaspoon spice mix for peppers and tomatoes (from Fuchs or a similar blend)
- Salt and pepper, to taste
- 200 g grated cheese
- 4 eggs
- Butter and breadcrumbs for greasing the dish
- 2 tablespoons olive oil

Step-by-step preparation:

1. Preparing the chicken breast:
Start by cutting the chicken breast into smaller pieces. Boil it in a pot of water, adding salt and pepper. Let it boil until the meat is tender and easily separates from the bone, about 15-20 minutes. Make sure to add water if necessary to keep the meat covered. Once cooked, remove the chicken breast and reserve the cooking liquid.

2. Preparing the vegetables:
Peel and finely chop the onion. Remove the seeds from the bell pepper and cut it into cubes. In a pan, add the olive oil and sauté the onion and bell pepper over medium heat for 3-4 minutes, until the onion becomes translucent.

3. Adding the mushrooms:
Add the drained and well-squeezed mushrooms to the pan, mixing them with the onion and bell pepper. Add two ladles of the chicken broth, season with salt and pepper, and add the spice mix. Continue to stir, adding more broth if necessary.

4. Including the chicken breast:
Cut the cooked chicken breast into small pieces and add it to the mixture. Mix well and let it simmer together for a few minutes, allowing the flavors to combine. Finally, add the tomato paste, stirring to integrate all the ingredients.

5. Boiling the pasta:
In another pot, boil the pasta according to the package instructions. Once cooked, drain it well in a colander.

6. Combining the ingredients:
In a large bowl, add the cooked pasta and half of the grated cheese to the meat and mushroom sauce. Mix well, ensuring that the pasta is well coated with the sauce.

7. Preparing the egg mixture:
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until firm. Then add the yolks and gently mix to combine the mixture.

8. The final combination:
Pour the egg mixture over the pasta and gently mix, being careful not to break the light texture of the egg whites. You can season again, to taste.

9. Preparing the baking dish:
Grease a large baking dish with butter and coat it with breadcrumbs to prevent sticking. Pour the pasta mixture into the dish and sprinkle the remaining cheese on top.

10. Baking:
Preheat the oven to 180°C. Place the dish in the oven and let the pudding bake for about 60 minutes, or until it is beautifully browned on top.

11. Serving:
The pasta pudding with chicken and mushrooms is delicious both warm and cold. You can serve it plain or with a fresh green salad on the side. A slice of lemon or a garlic yogurt sauce can add a fresh and refreshing touch.

Practical tips:
- If you don’t have jarred mushrooms, you can use fresh mushrooms, which you can sauté before adding to the recipe.
- You can experiment with different types of pasta, such as penne or fusilli, depending on your preferences.
- For a vegetarian version, you can replace the chicken breast with tofu or cooked vegetables.
- Add spices like oregano, basil, or even a pinch of chili for a spicy kick.

Nutritional benefits:
This pasta pudding is a good source of protein due to the chicken breast and eggs, while the mushrooms and vegetables provide important fiber and vitamins. However, it is important to pay attention to portion sizes, as it can be quite filling. Approximately, a serving contains about 400-500 calories, depending on the ingredients used.

Frequently asked questions:
- Can I use other types of meat?
Yes, you can replace the chicken breast with pork, beef, or even fish, depending on your preferences.

- Can this pudding be frozen?
Yes, the pasta pudding can be frozen. Make sure to let it cool completely before packing it in airtight containers.

- Can I add cheese in other forms?
Of course! You can experiment with feta cheese or goat cheese for a distinct flavor.

Now it is time to enjoy this delicious recipe for pasta pudding with chicken and mushrooms. Happy cooking and enjoy your meal!

 Ingredients: 400g pasta (I used spirals) 700g skinless, boneless chicken breast 1 jar of sliced mushrooms 1 red bell pepper 3 slices of smoked pastrama 1 small onion 200ml tomato paste 1 teaspoon of Fuchs pepper and tomato seasoning salt pepper 200g grated cheese 4 eggs butter and breadcrumbs for greasing the dish 2 tablespoons of olive oil

 Tags:  pasta pudding