Tagliatelle with pollo, broccoli and funghi porcini à la Marquise

Ingredients for 2 servings:

• 8 slice(s) bacon, finely sliced
• 200 g chicken breast fillet(s), cut into fine strips
• 2 handfuls of porcini mushrooms, diced, frozen
• 1 small onion(s), finely chopped
• 1 large garlic clove(s), finely chopped
• 2 handfuls of broccoli, small florets, frozen
• 200 g tagliatelle, fresh
• 100 ml white wine
• 150 ml meat broth or wild mushroom stock
• 150 ml sweet cream
• 2 tbsp mascarpone
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pasta with chicken breast, broccoli and porcini mushrooms – quick to make and very tasty

Add the bacon to a pan and fry slowly until crispy, then remove. Add a little oil to the rendered fat and fry the chicken strips seasoned with salt and pepper. Remove from the pan and set aside. Add the mushrooms to the pan, fry briefly, then reduce the heat. Add the onion and garlic and sauté. Deglaze with the white wine and reduce. Pour in the broth/stock and reduce by half. Meanwhile, heat water in a second pan, season with salt, and cook the broccoli florets until al dente, then remove from the pan. Add the cream to the mushroom sauce and simmer slightly, season with mascarpone, and keep warm. Add the pasta to the broccoli cooking water and cook according to the package instructions (approx. 5 minutes). Add the meat to the sauce and let it simmer for 5 minutes. Add the broccoli florets and 3/4 of the bacon strips, and mix everything thoroughly. Drain the pasta and divide it between 2 plates, pour the sauce over it and finally sprinkle with the remaining bacon strips.