Tagliatelle ala crème with chicken, bacon and mushrooms

I thought I should give a fancier name to this recipe, other than a common one lie “Tagliatelle with chicken and mushrooms”. It sounds more exotic doesn’t it? What is needed follows:

1. olive oil
2. 400gr of boneless, skinless chicken breast
3. 500gr dried tagliatelle
4. 10 bacon rashers unsmoked
5. 250gr of shiitake mushrooms (or chestnut or plain mushrooms)
6. 1 medium onion finely chopped
7. 1 chicken stock cube (that roughly produces 450ml of chicken stock)
8. 400gr of whipping cream
9. salt, pepper, oregano
10. grated parmesan cheese to taste
11. fresh parsley leaves (optional)

Step 1: Prepare the ingredients

• Slice the chicken breast in strips roughly as thick as your index finger.
• Chop the bacon rashers in small square pieces roughly as small as a pound coin. If you want to, you can throw away the fat on the rashers’ side.
• Slice the mushrooms.

Step 2: Cook the sauce

• Heat the oil in large frying pan over medium heat.
• Add the bacon and the chicken slices and stir-fry for a few minutes until the chicken slices are sealed.
• Add the mushroom, the onion and oregano.
• Stir-fry for around 8 min. or until soft.
• Pour in the chicken stock and simmer briskly for around 10 minutes until reduced.

Step 3: Cook the tagliatelle and complete the sauce

• Meanwhile cook the tagliatelle in plenty of water until al dente (not very soft).
• When the chicken chock is reduced, lower the heat and add the whipping cream.
• Simmer for 5 minute, stirring until thickened.
• Season with salt and pepper.

When serving, add as much parmesan to taste Sprinkle with fresh, parsely leaves for a nice optical effect. Enjoy!