Chicken and Mushroom Tagliatelle Recipe
100 g (4 sockets) tagliatelle pasta
250 ml of 20% cream
1 tablespoon olive oil
1 clove of garlic
3 tablespoons with a slide freshly grated parmesan
2 tsp tomato paste
1 tablespoon parsley
Salt and freshly ground black pepper — to taste
For a start, boil the tagliatelle nest according to package directions. While pasta cooks, heat the olive oil in a frying pan and lightly fry it with chopped onion, pieces of chicken, and garlic until then, until the meat on all sides in white. Add to the pan to the chicken fillets chopped mushrooms and fry all together for another couple of minutes, until the mushrooms begin to soften slightly.
Do not forget to check the readiness of tagliatelle, if pasta are ready, you need to remove the pan from the heat, do not drain the water. Add the chicken and mushroom cream, gently mix everything with a spoon, and gently simmer for 1-2 minutes. Then add two tablespoons of grated Parmesan cheese (third save spoon feed) and 2 teaspoons of tomato paste. Once again, stir the contents of the pan with a spoon or spatula and season the sauce with salt and black pepper.
Returning to the tagliatelle: drain the water in which the cooked pasta into another container. Carefully lay out the pasta to the pan with the sauce and mix. If necessary, add a little water, the remainder of the cooking — it is necessary to preserve juiciness. When serving sprinkle the pasta with chopped parsley and remaining grated parmesan cheese.