生クリームいらず！濃厚ミルクのクリームパスタ

 

ぜひ作ってみてくださいね濃厚ミルクのクリームパスタ2人分材料 スパゲッティ 1 6mm 200g鶏もも肉 ひと口大 120g玉ねぎ スライス 1 2個しめじ ほぐす 50gさつまいも ひと口大 80gバター10gサングリーン特別牛乳 400ml薄力粉 大さじ2コンソメ 小さじ1塩 少々コショウ 少々パセリ 適量作り方 1 鶏もも肉は塩 コショウ 少々 を振る 2 フライパンにバターを入れて弱火に熱し 玉ねぎを加えてしんなりするまで炒める 3 1 さつまいもを加えて炒める 火が通ったらしめじを加え 塩 コショウを振ってしんなりするまで炒める 4 薄力粉を全体にふるい入れてさっと炒め 牛乳 コンソメを加える 時々かき混ぜながら ふつふつとしてきたら弱火で3 5分煮る 5 スパゲッティをたっぷりの湯で袋の表記時間より1分短く茹で ザルに上げて湯切りする 6 5 を 4 に加え ソースを絡めたら火からおろす 6 器に盛り パセリを散らしたら 完成 English Recipe Creamy Chicken Mushroom PastaServings 2INGREDIENTS120 grams chicken thighs roughly chopped1 teaspoon salt dividedBlack pepper to taste10 grams salted butter½ medium white onion sliced80 grams sweet potato diced50 grams shimeji mushrooms2 tablespoons all purpose flour 400 milliliters milk1 teaspoon chicken stock powder200 grams uncooked spaghettiChopped fresh parsley for garnishPREPARATIONAdd the chicken thighs to a medium bowl and season with ½ teaspoon salt and pepper Mix well to coat Melt the butter in a medium pan over medium heat Add the onion and cook for 1 minute until softened Add the seasoned chicken and sweet potato and cook for 3 minutes until the sweet potato is softened and the chicken is browned Add the mushrooms remaining ½ teaspoon salt and pepper and cook for 1 minute until the mushrooms are softened Sprinkle the flour over the pan and mix well to coat Add the milk and chicken stock powder and stir well Cook for about 8 minutes until the sauce has thickened Bring a large pot of water to boil over high heat Add the spaghetti and cook until tender Drain the spaghetti then add to the sauce and toss to coat Serve with parsley for garnish Enjoy

 

 

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