Nests with chicken. How to prepare nests.

Today I want to share a recipe for making nests with chicken and mushrooms. Nests with filling are very quick to cook, everyone in the family likes them, they diversify ordinary pasta perfectly.

We will need mushrooms (I have frozen champignons), chicken fillet, half a pack of nests, onions, hard cheese, salt, spices to taste. Olive (sunflower) oil for frying.

nests – 300 g;
mushrooms – 200 g;
chicken fillet – 300 g;
onion – 1 pc.;
vegetable oil for frying – 2 tbsp. l.;
salt – to taste;
ground black pepper – to taste;
hard cheese – 50 g.

Cooking a nest with chicken and mushrooms.

Finely chop the onion (I salt the board and the onion so that there are no splashes).

Sauté the onion in a small amount of olive (sunflower) oil.

Boil the nests in salted water. The secret to cooking the nests so they don’t unravel is to cook them not in boiling water. If the water is raging, the nests can be unwound.

Add mushrooms to onions. At the same time, I prepare the nests and make the filling.

I evaporate excess water from the mushrooms under an open lid.

At this time, finely chop the chicken meat.

And add to the mushrooms.

When the nests are ready, I carefully remove them with a slotted spoon. Add a little oil (1 tablespoon) to the pan, lay out the nests and fill them.

The filling should be juicy, add a little water if not enough.

Cook for 5 minutes on medium heat so that the noodles soak up the broth from the filling.

Turn off the heat and sprinkle with grated cheese.

Serve as an independent dish, garnished with greens.

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