Cockerel with tagliatelli arciduca
Challenging
Serve hot
Cappellini con pollo e funghi
Standard
Serve hot
Print recipe
Ingredients
- Cappellini (A9) - 300 g (6 nests)
- Archiduc sauce H132 - 150 g (1 pouch)
- Chicken fillet - 150 g
- Paris mushrooms - 4 pcs
- Full cream - 5 cl
- Salt and pepper
- Olive oil - 1 tbsp
- Chopped chives - 3 stems
- Parmesan chips - 10 g
Preparation
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Ingredients
- Cappellini (A9) - 300 g (6 nests)
- Archiduc sauce H132 - 150 g (1 pouch)
- Chicken fillet - 150 g
- Paris mushrooms - 4 pcs
- Full cream - 5 cl
- Salt and pepper
- Olive oil - 1 tbsp
- Chopped chives - 3 stems
- Parmesan chips - 10 g
Cappellini con pollo e funghi
Preparation
Cut the chicken into cubes. Clean the mushrooms and quarter them, or cut them into six if they are too large. Fry the chicken in a pan with a little olive oil and season to taste. When the chicken is half cooked, add the mushrooms. When the mushrooms and chicken are cooked, add the cream and archiduc sauce. And slowly heat over low heat. Dip the cappellini in lightly salted boiling water until they loosen, then drain. After draining, mix with the hot sauce in the pan. Arrange directly on hot plates and garnish with the Parmesan cheese and chives.
Tip: for ready-to-eat meals, you can make the sauce with our Archiduc sauce in 1-liter doypacks. You only need to prepare it cold line and customers can heat the dish at home.