A singularly simple dish to prepare, offering a sophisticated and mouth-watering meal to delight any supper guest. This pasta dish combines chicken with cream, fonduta cheese and truffles.
Ingredients for 4 people
Fonduta con Tartufo from Relish
Tagliatelle con funghi e tartufo from Relish
Parmegiano Reggiano from Relish
2 large chicken breasts, diced in approx. 1cm cubes
500ml single cream
Salt and pepper to taste
Gently fry in the diced chicken breasts in olive oil until just cooked and golden. Remove from frying pan and dry with kitchen roll to remove any remaining oil. Mix the chicken with the Fonduta and leave for half an hour to marinate.
Add the cream to the chicken/fonduta and gently warm through in a pan. Add the frozen peas to the mixture. You want them warmed through, but not overcooked.
Meanwhile, place the tagliatelle in boiling salted water and cook for approximately 3 to 4 minutes until al dente. Drain.
Immediately add the creamy chicken to the pasta, mix and place in a serving bowl. Add pepper, and salt if needed. Grate parmesan over the top.