Pollo e funghi tagliatelle
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.