RECIPES WITH CHEESE
Tagliatelle with chicken and herbs
INGREDIENTS (serves 4 people)
400 g tagliatelle (or other pasta)
500 g chicken breast
2 tablespoons of olive oil
50 ml white wine
100 ml stock
1 garlic clove roughly chopped (optional)
500ml milk cream
1 tablespoon of Dijon mustard (optional)
50 g STAMOU graviera, grated
3-4 tablespoons of roughly chopped parsley/thyme and tarragon
Salt and freshly ground pepper
METHOD
- Cut the chicken into cubes approx. 2cm, and sauté in a deep pan with olive oil until brown on all sides.
- Add the garlic and continue cooking for 1 minute. Deglaze with wine and add the stock. Lower the heat and cook for 10 minutes.
- At the same time, bring the water to a boil and cook the tagliatelle. Strain the pasta, keeping half a cup of the water it was boiled in. Add the cream and mustard to the pan, mixing it on a low heat for 2-3 minutes.
- Add the graviera, and, once it melts, add the herbs, salt and freshly ground pepper.
- Add the tagliatelle to the pan, along with the water kept from the boiled pasta.
- Mix carefully and serve.
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