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Po Valley Chicken a la Pasta
Cheesy Chicken and Pasta! |
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2 Chicken Fillets
6 cloves Garlic
Green Pepper
Red Onion
Chicken Bouillion
Water
Grana Padano
Ginger
Tortelini
Thaise Fish Sauce
Light Creme Fraiche
Italian Mixed herbs
2 Tbls. White Truffel Oil
Mascarpone
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2 tablespoons White Truffel Oil
Fry 6 gloves of Garlic
Cut 2 Pieces of Chicken Fillet up into small stips and fry in the Truffel / Garlic oil - 5 / 10 minutes staring constatantly.
Add piece grated ginger
Add chopped round sliced red onions
Add big pieces of square chopped green peper.
Fry and stir. Smell the aroma of ginger and garlic in the air.
Add small sprinkle of Thais Fish Sauce.
Add carton of Light Creme Fraiche
Stir all together.
Add Chicken Stock with 350ml hot water.
Stir
200 grams of grated Grana Padano.
Turn down the heat and simmer for 10 minutes
Boil salted water
Drop of Truffel Oil
Add 150 gram per person Tortelini,
Bring to the boil for about 6 minutes, drain off the water, add more oil and fry lighly small cherry tomatoes, bacon and Mascarpone.
Put pasta on plate and add chicken Po Valley on top. Fantastic. Made this up myself, but I was so impresses I thought I had to share it.
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Preparation Time: 30 minutes |
Serves: 2 |
| Recipe Origin: Netherlands |
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Submitted by: |
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Barbara
Netherlands |
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