Pasta is the ultimate comfort food of all time, especially when accompanied by this flavourful chicken sauce. Don’t omit cooking the following recipe, but do accompany it with a glass of Red Melody wine from Oenou Yi – Ktima Vassiliades.
Ingredients:
- 1 pack (500gr.) tagliatelle
- 2 chicken breast fillets cut into bite sized pieces
- 250gr. mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 coffee-cup olive oil
- 1 tbsp. dry tarragon
- 1 cup white wine Playia White Dry
- 1 cup sour cream or ½ cup strained yogurt
- ½ cup cheese of your choice, grated
- parsley, finely chopped
- salt and pepper
Preparation:
- Boil the tagliatelle according to package instructions, keep a cup of their water and keep them aside.
- Heat a non-stick pan over the fire and add half the olive oil and the chicken. Sauté until it turns brown on all sides and set aside.
- Put the mushrooms in the pan and sauté over high heat until they get their liquids out and become dry.
- Add the garlic to the mushrooms and put the chicken back in the pan. Sauté for 2-3 minutes and then add the tarragon and season with salt and pepper. Sauté for another 2 minutes.
- Pour the wine and boil the food, so alcohol evaporates and a sauce is formed.
- Remove the pan from the heat and mix the fresh cream or yogurt and the grated cheese in the chicken sauce.
- Pour pasta into the chicken sauce and add a little of the water to dilute the sauce a little.
- Serve immediately, accompanied by extra grated cheese and parsley, but also by a glass of Red Melody from Oenou Yi – Ktima Vassiliades.
