This morning I made a salad from yesterday’s cooking class and decided today would be an Italian day. Pasta now, a fun risotto later, and a bonus coming up.Let’s start with pasta. On a scale of difficulty this is a 1 out of 10. Easy-to-find ingredients. Any pasta will work, but I love tagliatelle.
- 300 g of pasta
- 1 chicken fillet (or other part of the chicken separated from the bone)
- a handful of mushrooms (fresh or dried — delicious with whites, butter or mushrooms)
- 2 tbsp soy sauce
- 2 tbsp honey
- olive oil
- butter
- sea salt
Soak dried mushrooms for at least 20 minutes. If using fresh, just slice them.
Cut the chicken into small cubes.
Heat a pan with a bit of olive oil and a knob of butter. Lightly sauté the chicken. Add the soy sauce and honey, stir and cook for another minute. Then add the mushrooms. Let everything simmer for 5–7 minutes.
Meanwhile, boil the pasta until al dente, then add it to the sauce. Let it cook together for another 1–2 minutes.
Top with grated Parmesan if you like.
Soak dried mushrooms for at least 20 minutes. If using fresh, just slice them.
Cut the chicken into small cubes.
Heat a pan with a bit of olive oil and a knob of butter. Lightly sauté the chicken. Add the soy sauce and honey, stir and cook for another minute. Then add the mushrooms. Let everything simmer for 5–7 minutes.
Meanwhile, boil the pasta until al dente, then add it to the sauce. Let it cook together for another 1–2 minutes.
Top with grated Parmesan if you like.
