Tagliatelle with a creamy mushroom, asparagus and chicken sauce

By Cathy B

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Tagliatelle with a creamy mushroom, asparagus and chicken sauce

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Italian Salmon Balls and Pasta

Vague Spaghetti Bolagnaise Recipe

Ingredients

100g fresh morels
2 shallots
1 bunch asparagus (white)
2 chicken breasts (sliced)
creme fraiche
1 chicken stock cube
And of course tagliatelli

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Cook the asparagus and reserve. Wash the morels and cut the large ones in half. Slice the shallots finely. Cut the chicken into thin slices. Brown the chicken in hot oil and set aside. Sauté the shallots with the morels and deglaze with the stock.

Step 2

Add the cream and put the chicken back in the pan. Cut the tips of the asparagus and add them to the pot (you can keep the rest of the asparagus for a soup). Adjust the seasoning (pepper, chilli powder, paprika ...). Cook the pasta and mix with the sauce.
Serve.

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