Tagliatelle chicken & asparagus (serves 4)

1 large chicken breast sliced in strips

1 small onion chopped finely

8 medium green asparagus

Olive oil extra virgin 2 tablespoon

200ml double cream

100ml stock (made from stock cube. Ideally vegetable or chicken)

400gm fresh tagliatelle or 320gm egg tagliatelle dry

Grana Padano grated 2 tablespoon

1 teaspoon Parsley Flat chopped

Salt & freshly ground black pepper

Take a large pan, place on a med - high heat, and add garlic, onion and oil.

Start to fry until golden colour, add the chicken and roast nicely until the chicken

is cooked

Add the asparagus cut in ½ cm slices, pour the stock on the ingredients and cook until

the stock is almost all reduced.

Add the cream and simmer until it starts to reduce, season with salt, pepper and

the parsley

Bring to boil a large saucepan of salted water (generally 1 tsp per litre of water)

Cook the tagliatelle according to the packet instructions, once the pasta is

ready, drain and add to the pan with the sauce. Mix well and serve with freshly

grated Parmesan cheese.