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Tagliatelle with chicken and fennel cream

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Ingredients for 2 servings:

  • 300g tagliatelle
  • 300 g chicken breast, diced
  • 100 g mushrooms, diced
  • 1 bulb(s) fennel, sliced
  • 5 cherry tomatoes, diced
  • 1 m.-sized onion(s)
  • 1 tbsp cream cheese, garlic, e.g. Bresso
  • 1 tbsp Aceto balsamico, dark
  • 100 ml cream
  • salt and pepper
  • chili powder
  • basil leaves

Instructions

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

Sauté the finely chopped onions in a little oil until translucent. Briefly fry the fennel. Now add the vinegar, mushrooms, chicken, cream cheese, and cream. Season with salt, pepper, and chili powder. Let everything simmer gently for about 10 minutes. Serve the tagliatelle with a little sauce, sprinkle with freshly chopped basil leaves, and serve.

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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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