Pasta with smoked chicken and creamy balsamic sauce

Yield: 2 Servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Shallot; finely chopped
1 \N Clove garlic; minced
100 grams Mushrooms; quartered
2 tablespoons Balsamic vinegar
2 tablespoons Creme fraiche
200 grams Smoked chicken (1/2cm slices); in 1/2cm strips
250 grams Fresh tagliatelle
\N \N Salt
2 tablespoons Pine nuts

Toast the pine nuts in a dry skillet till light brown.

Saute shallot, garlic, and mushrooms in 2T oil until soft, about 4min. Stir in the balsamic vinegar and cook till about half has been absorbed. Stir in the creme fraiche and chicken. Keep warm on a very low fire.

Cook tagliatelle in salted water, following instructions. Drain and return to pan. Add the sauce and stir till warmed through.

Divide pasta between two plates; top with toasted pine nuts.

Lekker with tomato salad and bread.

Recipe by: TIP

Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997

Similar recipes