Tagliatelle Alla Castellana Con Pollo Recipe
pasta ribbons | chicken breast | bacon | shiitake mushrooms | grana padano | brandy-cream sauce | thyme
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Ingredients
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Pasta
Main Ingredients
Sauce
Method
Pasta Preparation
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Main Ingredients Preparation
- 2
Prepare Chicken and Bacon
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and season with salt and black pepper. Cook for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest before slicing.
- 3
- 4
Sauce Preparation
- 5
Make the Brandy-Cream Sauce
In the same skillet with the mushrooms, pour in the brandy. Let it cook for about 2 minutes to reduce slightly. Then, add the heavy cream and stir well. Let it simmer for about 5 minutes, until the sauce thickens slightly.
- 6
Combine Ingredients
Add the sliced chicken and crispy bacon back into the skillet along with the thyme. Stir everything together, then add the cooked tagliatelle. Toss gently to coat the pasta in the sauce.
- 7
Finish with Cheese
Finally, add the grated Grana Padano cheese and stir until melted and well combined. Adjust seasoning with additional salt and black pepper to taste.
Serving
- 8
Plate the Dish
Serve the Tagliatelle Alla Castellana Con Pollo hot, garnished with additional grated Grana Padano and a sprig of thyme if desired.
