Crossover chicken


Today’s  dish is a cross over pasta dish with roots in Italy but together with a bottle of Cote – Rotie from Tardieu – Laurent 2001 France the dish works quit well together with the land of plenty.

What do I need:

2 chicken breast                                                                                                                 1 red onion                                                                                                                           1 piece of garlic                                                                                                           200g of sour cream                                                                                                     300g of double creme                                                                                                       2 spoons of Dijon mustard                                                                                               Parmegiano as much as you like                                                                             Salt and pepper of course                                                                                         200g of Tagliatelle

How do I do it:

  • Put a kettle on with water on the stove and let it boil up
  • Slice the chicken in mouth pieces and chop the red onion
  • Put on the stove and put the chicken in a hot pan with some olive oil and butter and let it frye for a few minutes
  • Put in the chopped garlic into the pan and stir
  • Put in the mustard, stir
  • Put the Tagliatelle in the boiling water and cook it al dente
  • Take the double cream and the sour one and put into the pan and let boil carefully on semi high heat
  • When the pasta is ready put the boiling water into the zink and the pasta in the pan
  • Let it boil for 2 minutes and sprinkle the Parmegiano over the pasta
  • Enjoy the dish togheter with a bottle of Cote – Rotie

Good luck and Bon appetite


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