Halve the chicken breasts and slice 1cm thick. In a frying pan, add the bacon, chicken and enough soya sauce to coat ingredients. Cook until bacon is crisp and chicken is cooked.In a small frying pan, fry the mushrooms in butter until soft. Season to taste. In another frying pan, start cooking the onions in some butter at a medium heat while continuously stirring. Pay close attention to the onions to avoid burning. Cook until golden brown and soft.In a large frying pan, add the tomatoes and a clove of finely chopped garlic and cook in oil until soft. When the tomatoes are soft, start mashing them with a wooden spoon until they are mushy, you will then add just enough water to cover the base of the pan, leave to simmer it reduces to a nice tomato based sauce (you might need to add some more water if it gets too dry). Season to taste. Add all of the cooked ingredients to the pan as well as the cream, leave to simmer until cream thickens. Serve with Tagliatelle pasta.Tips1.Caramelized onions done the proper way takes time and attention as your do not add sugar to the onions, you are using the onions natural sugars to caramelize them. If you want to take the easy way out, add enough sugar to coat the onions and caramelize them in the sugar.2.If you want to make your own pasta, the ratio is 1 egg to 100g flour (1:1).3.Pasta should always be served al dente which means “to the tooth”. When pasta is cooked al dente, there should be a slight resistance in the centre when pasta is chewed.
Indulge with beautiful Parmesan shavings. Recipe reprinted with permission of Braam's Bite. To see more recipes, click here.
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