INGREDIENTS(for 6 persons)
2 chicken breast fillet 300gr
Tagliatelle with spinach 150gr
1 pinch saffron (dissolved in a tablespoon of warm water)
1 pinch of rosemary fresh or dried
1 cup tea chicken broth
1 shot of cognac
300 ml cream
3 tbsp. Soup. olive oil
Peels Parmesan for garnish
Cook the tagliatelle according to package directions in plenty of salted water.
Cut fillets into small sticks. Heat the olive oil and sauté the chicken with mushrooms for 3-4 minutes until golden. Extinguish with brandy and let the alcohol evaporate for 2-3 minutes. Immediately add the rosemary and chicken broth. Simmer for 7 minutes. Add the saffron and cream. Continue cooking for 3-4 minutes, season to taste.
Drain the tagliatelle and pour into the sauce with the chicken. Stir and serve with lots of parmesan.