Tagliatelle Pollo – chicken strips on ribbon pasta

Ingredients for 4 servings:

• 400 g chicken breast
• 150 g mushrooms, fresh
• 200 g processed cheese with herbs
• 1 onion(s)
• 2 garlic cloves
• 100 ml broth
• 150 ml cream
• some parsley, fresh
• salt and pepper
• Paprika powder
• some oil for frying
• 400 g pasta
• salt water
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with mushrooms in cream sauce

Slice the mushrooms, chop the onions, and fry both in oil. Add a little salt and pepper and set aside. Add the pasta to a pan with salted water and cook until al dente. Cut the chicken breast into strips and fry in hot oil. Season with salt and pepper. When the meat starts to brown, add the chopped garlic and fry for 2 minutes. Add the onions and mushrooms to the meat, deglaze with broth, and add the cream cheese. Once the cheese has dissolved, add the cream and about 2 pinches of paprika. Simmer everything over low heat for about 3 minutes. If you prefer a thicker sauce, you can add a little thickener. Sprinkle with freshly chopped parsley and serve over the al dente pasta. Rice, mashed potatoes, baguette, etc. are also good side dishes. Tip: You can use any type of meat, even ground beef. But even without meat it makes a fantastic mushroom cream sauce (then use double the amount of mushrooms).