Name: Creamy chicken and Parma ham tagliatelle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: serving
Cuisine: Ingredients
Ingredients: 4 cup pasta tagliatelle, cooked; 1 onion diced; 4 garlic cloves, thinly sliced; 400 g chicken breast fillets cubed; 3 butter; 3 flour; 550 ml milk; 1/4 tsp nutmeg ground; 5 parma ham slices, torn; 1 salt to taste; 1 tsp freshly ground black pepper; some crème fraîche to serve; creme fraiche to serve to serve; 4 spring onions chopped

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Ingredients (14)

4 cup	pasta — tagliatelle, cooked
1	onion — diced
4	garlic — cloves, thinly sliced
400 g	chicken breast fillets — cubed
3	butter
3	flour
550 ml	milk
1/4 tsp	nutmeg — ground
5	parma ham — slices, torn
1	salt — to taste
1 tsp	freshly ground black pepper
some	crème fraîche — to serve
creme fraiche	to serve — to serve
4	spring onions — chopped

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Method:

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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Fabulous‘ blog, click here.