Ingredients portion 2
Chicken fillet 300 g
Farfalle pasta (butterflies) 250 g
Cream 20% 200ml
Champignons 200 g
Onions 1 head
Dried basil to taste
Dried oregano pinch
Ground dried garlic to taste
Salt to taste
Ground black pepper to taste
Cooking instructions 30 minutes
1 Add the farfalle to boiling salted water and cook until al dente. I use pasta from Barilla.
2 Heat the olive oil or sunflower oil in a large deep frying pan, dice the chicken fillets and fry over a medium heat until crispy.
3 Slice the mushrooms and onions, then fry in a separate pan until soft, but so that the onions do not burn.
4 Mix the fried onions, mushrooms and chicken together in a deep frying pan. Sauté for a further 1 to 2 minutes.
5 Pour in the cream, season with salt, pepper, dried garlic, oregano and basil.
6 Braise on a low heat for 15-20 minutes.
7 Add the cooked farfalle to the sauce, turn off the heat, stir thoroughly.
8 Serve with grated parmesan and herbs. Bon appetit!
Recipe tip If the sauce is not thick enough, you can add a little flour.