- 1 large chicken breast, cut into strips
- 1 small clove garlic, chopped
- 100ml white wine
- 150ml double cream
- 120g blue cheese (Dolcelatte is ideal), cut into cubes
- handful of parsley, chopped
- some grated parmesan
- 200g tagliatelle
- a small handful of toasted pine nuts to garnish
Proper comfort food but with a bit of class!
Put a large pan of water on to boil.
Heat a little olive oil in a frying pan and fry the chicken strips until they are lightly browned. Add the garlic and continue cooking for a few minutes, stirring so the garlic doesn’t catch.
Next, add the wine and, over a fairly high heat, bubble for a few minutes until the wine has almost reduced away.
Add salt to the pan of boiling water and add the tagliatelle.
While the pasta is cooking, add the cream to the chicken. Bring to the boil then reduce and leave to simmer for a few minutes. Once the cream has slightly thickened, add the blue cheese. Mix well and allow to melt over a very low heat. Once the cheese has melted, add the parsley, a handful of parmesan and some black pepper. Taste and add salt if needed but remember the cheeses are quite salty.
Drain the pasta and add to the pan with the chicken. Mix well, serve in bowls with the pine nuts scattered over the top and more parmesan.