Summary

Ingredients

• 8 slices bacon, finely chopped
• 200 g chicken breast fillet (s), cut into fine strips
• 2 handfuls porcini mushrooms, diced, frozen
• 1 small onion (s), finely chopped
• 1 large clove (s) garlic, finely chopped
• 2 handfuls broccoli, small florets, frozen
• 200 g taliatelle, fresh
• 100 ml white wine
• 150 ml meat stock or wild mushroom stock
• 150 ml sweet cream
• 2 tablespoon mascarpone
• salt and pepper
• oil

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Instructions

1. Put the bacon in a pan and slowly remove it until it is crispy.
2. If necessary, add a little oil to the fat and fry the chicken strips seasoned with salt and pepper, remove from the pan and set aside.
3. Put the mushrooms in the pan, fry them briefly, then reduce the heat. Add the onion and garlic and sauté. Deglaze with the white wine and let it boil down. Pour in the broth / stock and let it boil down halfway.
4. In the meantime, heat water in a second pan, season with salt and cook the broccoli florets al dente, remove.
5. Add the cream to the mushroom sauce and simmer a little, refine with the mascarpone, keep warm.
6. Put the pasta in the broccoli cooking water and cook according to the instructions on the packaging (about 5 minutes).
7. Put the meat in the sauce and let it steep for 5 minutes. Also add the broccoli florets and 3/4 of the bacon strips, mix everything carefully.
8. Drain the pasta and divide it on 2 plates, spread the sauce over it and finally sprinkle with the remaining bacon strips.