200 g of fresh tagliatelle
2 chicken cutlets
200 g button mushrooms
20 cl of liquid cream
2 tbsp. tablespoon flour
2 cloves garlic
1 C. tablespoon olive oil
4 tbsp. grated parmesan
Cut the chicken cutlets into small cubes or slices. Book.
Peel the garlic cloves and finely chop them. Melt the butter in a sauccepan and add the garlic. Sauté for a few minutes. When the butter is well melted, add the flour all at once while mixing. Add the liquid cream. Add salt and pepper. Simmer over low heat.
In a frying pan, pour the olive oil and fry the pieces of chicken until they are golden brown. Book.
Wash the mushrooms and slice them. Add them to the saucepan containing the cream. Brown everything for 10 minutes over low heat.
Cook the pasta for 3 min in a pot of salted boiling water. Drain them and add them to the saucepan containing the mushroom cream. Add the chicken piecces and mix everything well. Sprinkle with grated Parmesan.
Enjoy this hot chicken Alfredo.