Recipe - Pasta With Smoked Chicken And Creamy Balsamic Sauce

2 tablespoon Olive oil
1 Shallot; finely chopped
1 Clove garlic; minced
100 g Mushrooms; quartered
2 tablespoon Balsamic vinegar
2 tablespoon Creme fraiche
200 g Smoked chicken (1/2cm
slices); in 1/2cm strips
250 g Fresh tagliatelle
Salt
2 tablespoon Pine nuts

Toast the pine nuts in a dry skillet till light brown.

Saute shallot, garlic, and mushrooms in 2T oil until soft, about 4min. Stir
in the balsamic vinegar and cook till about half has been absorbed. Stir in
the creme fraiche and chicken. Keep warm on a very low fire.

Cook tagliatelle in salted water, following instructions. Drain and return
to pan. Add the sauce and stir till warmed through.

Divide pasta between two plates; top with toasted pine nuts.

Lekker with tomato salad and bread.

Recipe by: TIP

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Dec
11, 1997