Tagliatelle with Chicken Breast
30 min
Easy
Ingredients
- 500 g AXEDUM chicken breast (cubed)
- 300 g tagliatelle pasta
- 3 garlic cloves
- 200 g Champignon mushrooms
- 400 ml sour cream
- 300 ml cooking cream
- 20 g butter
- Juice of 1/2 lemon
- 1 tsp dried thyme
- 1 bunch of fresh parsley
- 50 g fresh spinach
- 70 g grated parmesan
- 2 tbsp olive oil
- Salt and pepper to taste
Cooking Instructions
- Cook the tagliatelle according to the package instructions. Meanwhile, cut the chicken into medium cubes.
- Heat the olive oil in a pan and sauté the chopped garlic. Add the chicken and cook for about 10 minutes.
- Add the sliced mushrooms and lemon juice. Cook on medium heat for another 10 minutes, until the chicken turns golden.
- Add butter, cooking cream, and sour cream. Stir until the sauce becomes creamy. Season with salt, pepper, and thyme.
- Add fresh spinach and cook for another 2–3 minutes.
- Drain and rinse the pasta with cold water. Arrange the tagliatelle on two shallow plates and top with the creamy chicken mixture. Garnish with grated parmesan and chopped parsley.
Enjoy your meal!
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