Chicken and Bacon Tagliatelle

Preparation time: 40 minutes
Total time: 40 minutes
Yield: 4 servings

Ingredients:

• 1 package Tagliatelle pasta
• 2-3 lbs. chicken breasts
• 3 oz. bag bacon bits
• 1 cup whole milk
• 1 onion, diced
• 1 pkg. whole button mushrooms
• 2 Tbsp. salted butter
• 2 zucchinis, sliced
• Salt and pepper, to taste
• 1 tsp Oregano
• ½ tsp Rosemary
• 1 tsp Lemon Juice
• ¼ cup Gouda cheese
• 1 cup Mozzarella Cheese
• 1 can chicken stock

Directions:

1. Finely dice the onion. Chop the mushrooms in half and then each half into thin slices.
2. Add butter to the pan and bring up to heat. Add the onion and brown in the butter. Add the chopped mushrooms.
3. Once the onions and mushrooms have softened, add 2/3 cup chicken stock.
4. Slice the chicken breasts into thin strips. Add the chicken breast and season with salt, pepper, oregano, and rosemary.
5. Once the chicken starts to brown add the whole milk and simmer.
6. Add a small amount of lemon juice to balance the acidity in the sauce.
7. Boil the Tagliatelle
8. Thinly slice the zucchinis and add the slices to the sauce: do not overcook these, they should still have a little bite to them.
9. Allow the sauce to thicken slightly and stir regularly, add more chicken stock if needed to thin out the sauce if it thickens too much.
10. Drain and serve the pasta adding a little salt and olive oil on top of the pasta.
11. Add the sauce on top of the pasta.
12. Top with Gouda, mozzarella, and bacon. Serve warm.

*Recipe from Aries Janssen