Chicken breast with tagliatelle

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• Olive oil for frying
• 1 tbsp flour
• 100 ml milk
• 100 ml water
• 1 egg yolk
• 1 tsp vegetable broth
• salt and pepper
• curry powder
• 300 g mushrooms, brown
• e.g. parsley or spring onion(s) (optional)
• 3 slices of chicken breast (approx. 300 g)
• e.g. paprika powder
• Butter for frying
• 1 package of ribbon noodles, approx. 400 g

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the tagliatelle in salted water according to the package instructions. Peel and chop the onion, press the garlic cloves and fry in a little olive oil. Add the flour and fry. Mix the milk, water, egg yolk, vegetable stock, salt and spices together and add to the onions. Chop the mushrooms and add them – add parsley or spring onions if desired – and bring the sauce to a boil. Simmer until it thickens. If the sauce becomes too thick, add a little more water. Sprinkle the chicken breast with salt, pepper and red paprika and fry in a little butter. Now place the pasta and chicken breast on a serving plate and pour the sauce over it. Tip: You can also use pasta water for the sauce instead of water.