Summary

Ingredients

• 1 kg chicken breast fillet (s)
• 1 tablespoon butter
• 500 g ribbon noodles (fettucine)
• 150 g Goronzola, diced
• 800 ml cream
• 200 ml milk
• 10 grams flour
• salt
• Chili powder
• Nutmeg, ground
• 1 clove garlic

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Instructions

1. Sear the meat in the butter.
2. At the same time, cook the pasta in plenty of salted water until al dente.
3. Bring the cream to the boil, add the diced Gorgonzola and let it melt. Season to taste with the spices. Add the milk and bring to the boil again (tip: if necessary, use flour mixed with a little water to thicken).
4. Remove the now attractively browned chicken from the pan, cut into bite-sized pieces and then sear again on all sides. Now add the cheese sauce to the meat, season as required, stir carefully and keep hot.
5. Drain the tagliatelle, rinse and place in a baking dish. Pour the meat over with the cheese sauce.
6. Put in the preheated oven at 200 ° C for approx. 20 minutes. Serve hot.