400g Pambac tagliatelle, ½ chicken breast, cut into small pieces, 4 sliced champignon mushrooms, 3 tbsp olive oil, 2 cloves garlic, minced, ½ cup grated Parmesan cheese, ½ cup cooking cream, a handful of fresh basil leaves, finely chopped, salt and freshly ground black pepper.
Boil the pasta in salted water according to package directions. Drain and save a little cooking water. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken pieces and cook until nicely browned and cooked through. Season with salt and pepper to taste. Remove chicken from pan and set aside. In the same pan, add the remaining tablespoon of olive oil. Add the garlic and sauté gently until fragrant, without burning. Add mushrooms, cream and grated Parmesan cheese, stirring continuously for 4 minutes. Add the chicken pieces back to the pan and stir them well into the cream and Parmesan sauce. If the sauce seems too thick, you can thin it with a little of the water in which the pasta was cooked. Turn the pasta out onto a plate. Spoon the chicken sauce over the tagliatelle. You can add some freshly ground black pepper on top, green basil and more grated Parmesan cheese for extra flavour if you like. Serve immediately. Enjoy!
