TAGLIATELLE ALFREDO WITH CRISPY CHICKEN
20+
min
cooking time
5
servings
easy
difficulty

TAGLIATELLE ALFREDO WITH CRISPY CHICKEN

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Ingredients

  • Two 8.8 ounce package Giovanni Rana Tagliatelle
  • Two 10 ounce package Giovanni Rana Alfredo Sauce
  • Two boneless skinless chicken breasts
  • 3 tablespoons salt
  • 3 tablespoons butter
  • 1 tablespoon chopped parsley
  • Freshly grated Parmigiano Reggiano cheese
  • Freshly ground black pepper to taste
20+
min
cooking time
5
servings
easy
difficulty

Preparation

Heat a non-sticking pan sprinkled with 1 tablespoon of salt. When it is hot lower the flame, add the chicken breast and cover. After 8 minutes flip chicken over, cover and cook for another 8 minutes. Wrap the chicken breasts in aluminium foil and let it rest for 5-6 minutes.

In the meantime heat 7 quarts of water to boiling and add 2 tablespoons of salt. Cook the Tagliatelle according to package instructions and drain, reserving 1 cup of the cooking water.

Shred the chicken breasts. Melt the butter in the pan and toss the shredded chicken for 3-4 minutes until golden brown and crispy. Set aside.

Heat the Alfredo sauce in a separate large skillet, then add the pasta and toss gently to incorporate, adding cooking water to the pan a little at a time as needed to achieve a cream-like consistency. Plate the Tagliatelle and top with crispy chicken, chopped parsley, freshly ground black pepper and grated Parmigiano Reggiano cheese.


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