John Myers
Tagliatelle Bake with Gorgonzola
The perfect tagliatelle bake with gorgonzola recipe with a picture and simple step-by-step instructions.
- 300 g Tagliatelle green
- 1 Onion
- 350 g Mushrooms brown
- 350 g Chicken breast
- 2 tbsp Olive oil
- 2 tsp Flour
- 200 ml Milk
- 200 ml Water
- 100 g Gorgonzola
- 100 g Grated Emmental or grated mozzarella
- Salt
- Pepper from the grinder
- Cook the ribbon noodles in boiling salted water until al dente, then drain. Preheat the oven to 200 ° C.
- Peel and finely dice the onion. Clean the mushrooms and cut them in slices. Wash the chicken breast fillet, pat dry and cut into strips. Heat 1 tablespoon of olive oil in a large pan. Fry the fillet in portions while turning. Season with salt and pepper. Remove.
- Steam the onions in the remaining frying fat until translucent. Add the mushrooms and fry for about 5 minutes. if necessary add a little olive oil. Season with salt and pepper. Dust with flour and sauté briefly. Pour 200 ml of water and milk while stirring. Bring to the boil and simmer for about 3 minutes. Melt the gorgonzola in the sauce. Add the chicken fillet and stir into the sauce.
- Mix the ribbon noodles with the sauce. Season well with salt and pepper. Put everything in a large baking dish. Sprinkle with grated cheese. Bake in the oven for about 20 minutes.
- Tip 5: Instead of chicken breast, you can also use turkey breast or pork tenderloin.
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