John Myers
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Tagliatelle in White Wine Sauce with Chicken Wrapped in Bacon and Fresh Herbs
The perfect tagliatelle in white wine sauce with chicken wrapped in bacon and fresh herbs recipe with a picture and simple step-by-step instructions.
Fresh pasta:
- 300 g Flour
- 0,5 tsp Salt
- 1 tsp Olive oil
- 3 Pc. Eggs
Chicken breast with white wine sauce:
- 600 g Chicken breast fillet
- Coffee salt
- Black pepper from the mill
- Ticino spice mix
- 200 g Bacon slices
- 4 Pc. Clove of garlic
- 50 ml White wine
- 1 cups Cream
- Vegetable broth (granular)
Fresh pasta:
- Insert the knife (important!) Into the food processor. Put the flour and salt in the food processor. Whisk eggs and olive oil together in a small bowl. Set the food processor to level 2 and add the mixture of eggs and olive oil. Work the whole mass with the machine for 4 minutes.
- Shape the pasta dough into a ball, wrap in cling film and put in the refrigerator for an hour.
- After an hour, divide the dough into several portions as required (e.g. third, quarter). Roll out each portion thinly with a rolling pin and then cut into strips or process with the pasta machine. Hang up the pasta or store it in kitchen towels until preparation. Now cook the pasta in boiling water until the desired firmness is achieved.
Chicken breast wrapped in bacon:
- Cut the chicken breast into pieces, season with salt, pepper and Ticino seasoning mixture. Then wrap in bacon and put in a little oil or clarified butter in the pan, fry until crispy, add a little butter to the pan just before the end, briefly fry the garlic in it without turning it brown.
- Deglaze with white wine, allow to evaporate a little. Add the cream and let it boil down a little.
- Arrange the noodles in the plate, serve the chicken breast on top and decorate as desired.
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