In a wide based saucepan, fry the onions in the olive oil on medium heat until well browned. Add garlic and fry for a minute, while stirring. Remove onions and garlic and set aside.
Add a little more oil to the pan and fry the chicken on medium to high heat until browned on all sides and cooked through. Add salt to taste. Set aside. In the same pan, make a roux by melting the butter and adding the flour.Cook, stirring with a wooden spoon until the flour just starts to colour- about 3 minutes.
Add the milk, a little at a time, using a wooden spoon or a whisk, and stir to prevent lumps. Add salt, pepper and nutmeg.
Add the onion, garlic and chicken back into the pan. Adjust seasoning.
Mix well with the taglietelle and add snipped spring onions.Serve pasta with bits of torn Parma ham, creme fraiche and a grating of Pamigiano or Parmesan.
Reprinted with permission of The Food and the Fabulous.
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