Chicken fillet with pears in Gorgonzola and fennel sauce on tagliatelle

Ingredients for 4 servings:

• 450 g tagliatelle
• 400 g chicken breast fillet(s)
• 2 bulb(s)
• 2 m.-large onion(s), red
• 2 garlic cloves
• 150 g Gorgonzola, dolce, creamy
• 250 ml chicken broth
• 125 ml dry white wine
• 50 ml cream
• 20 g butter
• 1 tbsp raw cane sugar, brown
• 2 tbsp oregano, dried
• 2 tbsp, sautéed fennel seeds, ground
• 2 tbsp balsamic vinegar, dark
• 1 handful of walnuts
• 1 tbsp oil for frying
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the onions, quarter them lengthwise, and slice them. Peel the garlic and finely chop or press it. Remove the rind and dice the Gorgonzola. Peel, quarter, core, and thinly slice the pears. Roughly chop the walnuts. Wash the meat, pat dry, and season with salt and pepper. Heat the butter in a saucepan. Add the pears, onions, garlic, and brown sugar. Sauté everything over medium heat for 5 minutes, allowing it to caramelize. Deglaze with the white wine and chicken stock and add the oregano. Simmer uncovered for another 10 minutes, reducing the heat slightly, stirring occasionally. About halfway through, add the ground fennel seeds. Meanwhile, prepare the tagliatelle according to the package instructions. Fry the chicken breast fillets in a pan with 1 tablespoon of oil until golden brown all over. Reduce the heat and continue to fry until the meat is cooked through. Remove from the pan and slice. Melt the Gorgonzola cubes in a saucepan while stirring. Pour in the cream, add the balsamic vinegar, and bring back to a boil. Season with salt and pepper. Drain the tagliatelle and serve. Add the sliced ​​chicken breast, pour the sauce over it, and sprinkle with the walnuts.