At Pujante we strive to offer you andxclusive recipes, original and delicious. Prepared by our chef and designed for you and yours, so that you can pay tribute to yourself this summer, because getting into the kitchen is also fun and relaxing. A unique experience for those of us who love being cooks at home. Above all, very comforting when the result is so spectacular and rich. Recipes to bring out the chef in us. You dare?
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Today we prepare a Creamy Puntalette with Teriyaki Marinated Chicken, Mushrooms and Cilantro. Did you know Teriyaki sauce is one of the most used in Japanese cuisine? Are you looking forward to getting down to work and savoring it? It is ideal for dressing mixed with other condiments and meats. Especially with chicken. And the Pujante chicken is doing wonderfully. Do you dare to put these flavors on your table? Let's go with this delicious recipe for puntalette pasta with teriyaki chicken!
Preparation of chicken breast
We are going to prepare the chicken breast to marinate, we explain in steps how you should do it:
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Cut the chicken breast into strips, put it in a bowl and add the teriyaki sauce, chopped garlic, a little salt. and a splash of oil. Also add a pinch of freshly ground black pepper and mix well.
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Cover the bowl and leave it to marinate in the cold for at least half an hour, but it can be several hours, even overnight.
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When the pasta is almost ready, cook the chicken. Heat a frying pan, when it is hot add a little olive oil and the chicken and sauté, cooking it just enough so that it is juicy on the inside and glazed with the sauce on the outside.
Prepare the mushrooms
- Clean and portion the shitakes into regular size pieces.
- Sauté in a frying pan with a little oil, when they have browned slightly, add the white wine and let it reduce.
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When the wine has reduced just a little, add the honey, orange peel, grated fresh ginger, salt, a pinch of chili and the teriyaki sauce, mix well and fry until completely reduced.
Puntalette pasta turn!
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Peel and chop the onion brunoise (or small dice), peel the garlic cloves and cut them into thin slices. Squeeze the lemons.
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Sauté the onion in a saucepan with olive oil, when it is tender, add the garlic and sauté for a few minutes.
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Add the puntalette, salt and black pepper and fry for a few minutes, add the lemon juice and water. hot. You have to raise the heat so that it comes to a boil and cook the pasta until al dente, stirring occasionally. With five minutes left until the pasta is ready, add the parmesan and mix well, cover the saucepan, turn off the heat and set aside while you finish the chicken. Finish by sprinkling it with a little cilantro. And that's it!
Presentation Tips:
Put the final touch on the puntalette and chicken recipe with these final ideas. All that remains is to serve the puntalette and distribute over them, first the shitakes and then the chicken, to finish with a little more of grated parmesan and chopped cilantro. Finger licking good!
Write down these tricks!
If you prefer, you can replace the shitakes with mushrooms.
If you are a spicy lover, you can add a little chili or cayenne to the pasta.
