POLLO E FUNGHI

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INFO

Preparation time: less than 20 mins.
Cooking time: 15 mins.
Serves: 3.

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INGREDIENTS

• 500g chicken breast
• 400g button mushrooms
• 250g pasta
• 1 medium onion
• ½ head of garlic
• 200ml double cream or creme fraîche
• 100ml dry white wine
• pinch of tarragon
• pinch of white pepper
• knob of butter
• grated Parmesan (to serve)

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METHOD

1. Slice mushrooms into small cubes. Fry until almost cooked. Add peeled and chopped garlic. Fry until golden. Set aside.
2. Finely slice onion, fry, add to the mushrooms set aside. Add dried tarragon and white pepper and cream.
3. In the meantime cook the pasta — the meantime depends on the pasta cooking time.
4. Chop chicken into small strips (about 5mm at the narrowest point). Fry. Once fried, add the white wine to remove the goodies coating the frying pan. Combine with the mushroom, onion, cream sauce. Simmer together, add pasta, stir. Add black pepper and Parmesan to taste and serve.

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