Tagliatelle pasta with chicken and mushrooms

Tagliatelle pasta with chicken and mushrooms

* For Easter:

* 2 eggs
* 150 g flour
* salt

Mix the egg with the flour and a little salt. We need to get a compact and hard dough. Let it rest for 10-15 minutes, covered, then spread a thin sheet on the table sprinkled with flour. Roll and cut into strips, then spread on the table and leave to dry.

Tagliatelle pasta with chicken and mushrooms

* For the sauce:

* 1/2 chicken breast
* 300 g mushrooms
* 2 tomatoes
* 1 onion
* 5 cloves garlic
* salt and pepper

Chicken breast is cut into cubes, sliced mushrooms.

Fry the chicken breast lightly, together with the finely chopped onion, in a few tablespoons of olive oil. Add the peeled and finely chopped mushrooms and tomatoes. Boil over low heat, if necessary add a little water.

Match the taste of salt and pepper, and near the end add the crushed garlic.

Pour the sauce over the pasta, sprinkle with parsley and serve hot.

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