Pollo e funghi tagliatelle

This recipe it’s the best “autumn turned into winter” delight with its lovely garlic scent filling the kitchen and its warm and velvety texture embracing the soul. Enjoy!

Nutrition stats: 425 kcal / 34.5g catbs / 15.5g fat / 33.5g protein

Print Recipe

Pollo e funghi tagliatelle

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 4

Calories: 425kcal

Ingredients

• 250 g refrigerated fresh tagliatelle
• 200 g medium-sized brown button mushrooms
• 5 garlic cloves
• 3 tbsp tomato puree
• 1 chicken breast skinless, deboned, ~400g
• 1 yellow onion
• 200 ml low-fat heavy-cream 15% fat
• 2 tbsp grated Parmigiano-Reggiano ~20g
• 2 tbsp grated mozzarella ~30g
• 1 tbsp low-fat butter 40% fat, ~10g
• 2 puffs olive oil
• freshly ground pepper
• salt to taste

Instructions

• Dice the chicken breast and season it with salt and pepper, then set aside.
• Peel and finely chop the onion and 4 garlic cloves. Brush the mushrooms and cut them in quarters.
• Heat up a non-stick deep frying pan and coat it with 2 puffs of olive oil. Add the chicken and fry it until it changed color on all sides, should be done in 5-6 minutes.
• In the mean time, boil the pasta according to the package instructions. Drain and set aside.
• Take out the chicken to a bowl, then add the butter, the onion, garlic and mushrooms.

  Leave to saute with a lid on for about 10 minutes, stirring from time to time.

  If you see that there is not enough moisture in the pan, add 3-4 tbsp of hot water.
• Add the tomato puree and leave to boil for a minute.
• Turn on the oven to preheat at 190°C.
• Add the chicken breast to the pan (along with the juice it left in the bowl while sitting aside), the heavy cream and 1 tbsp grated parmesan, then bring to boil for 1 minute.

  Mince the remaining garlic clove and mix thoroughly.
• Lay the drained tagliatelle in a non-stick high wall oven tray and pour the obtained sauce on top of it.

  Give it a few stirs and top it with the remaining parmesan, grated mozzarella and freshly ground pepper.
• Cook in the oven for 7 minutes until the cheese is all melted.
• Serve hot with additional grated parmesan and ground pepper to taste.