Calls cost 7p per min + network charge
Try this delicious Celebrity Cruises recipe for Pappardelle Primavera. This grilled chicken pasta dish in an indulgent creamy goats’ cheese sauce with caramelised onions and mushrooms is sure to transport your taste buds to Tuscan Grille, the rustic Tuscan-inspired speciality restaurant onboard our ships.
Course: Main Course
Season chicken breast with salt and pepper; grill until fully cooked. Remove, cut in ¼-inch strips and set aside until needed.
To make goats' cheese cream sauce, combine ingredients in a small pan, and slowly heat until all the cheese has melted. Remove from heat; pour mixture into a blender, and purée until smooth. Remove; set aside.
To finish chicken ragoût, in a large medium heated sauté pan, add olive oil, followed by the shallots and shiitake mushrooms. Caramelise. Add the garlic, sliced chicken breast and rest of ingredients except spinach. Sauté. Add the goats' cheese cream sauce, followed by the spinach.
While chicken ragoût is simmering, boil the pasta in salted water until cooked, drain and lightly toss with olive oil. Divide the pasta among 6 plates, and spoon the creamy chicken ragoût over the pasta. Garnish with shaved Parmesan cheese and chopped parsley.
One of the world’s most loved beers – Carlsberg – turns 170 years old this week, and it’s inspired us to revisit some of our favourite beer-loving destinations. So pull up a seat at the bar and join us as we hop from up-and-coming craft hotspots to traditional highlights.
This month sees the release of the star-studded film, Murder on the Orient Express, and it’s got us dreaming of rail journeys around the world. Here are six of our absolute favourite rail routes.
As the new Captain of Celebrity Xploration, our small 16-guest ship, Captain Nathaly Alban will take our guests deeper into the mythical archipelago of the Galapagos Islands than ever before. Meet Captain Nathaly.
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