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Tagliatelle with chicken breast fillet and tomatoes in Gorgonzola cream sauce

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Ingredients for 4 servings:

  • 500g tagliatelle
  • 400 g chicken breast fillet(s)
  • 1 tbsp butter
  • 300 g cream
  • 60 g Gorgonzola
  • 150 g cherry tomatoes
  • Salt
  • Pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Rinse the chicken breast fillets, pat dry, and cut into strips. Heat the butter in a large pan and briefly fry the chicken breast fillet strips on all sides. Season with salt and freshly ground pepper, then remove from the pan. Pour the cream into the pan, add the Gorgonzola in small pieces, and cook, stirring, until the cheese has melted. Rinse the tomatoes, add them to the pan, and simmer for about 1 to 2 minutes. Drain the tagliatelle, add them to the pan with the meat, and mix everything well. Season to taste with salt and freshly ground pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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