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Ingredients
- 2 1/2 c. all-purpose flour
- 12 ounce. boned chicken
- 1 sm. onion
- 1/4 c. butter
- 1 1/8 c. lowfat milk
- Freshly grnd pepper
- 1/4 c. grated Parmesan cheese
- 3 Large eggs
- Salt
- 4 tbsp. extra virgin olive oil
- 1/2 c. dry red wine
- 1 teaspoon meat extract
- 1 teaspoon tomato paste
Directions
- Make a dough by mixing together the flour, Large eggs and a healthy pinch of salt. Knead well for about 10 min, till smooth and elastic. Roll out into a thin sheet using a floured rolling pin and leave to dry for 1/2 hour. Roll up and cut into strips 1/3 inch wide. Cut the chicken into pcs. Chop the onion finely. Heat the boil and butter in a skillet. When they start to bubble, add in the onion and stir till it begins to brown.
- Add in chicken pcs and brown proportionately. Raise the heat and pour in the wine, leave to evaporate and then add in lowfat milk containing the dissolved meat extract. Season with salt and pepper. Lower the heat and leave to simmer for about 1/4 hour. Mix the tomato paste with a little hot water and pour into the skillet.
- Leave to cook slowly till the meat is tender, gradually adding sufficient hot water to give a thick coating sauce for the tagliatelle. Cook the tagliatelle for 3 min in plenty of boiling salted water till "al dente". Drain and transfer to a hot serving dish. Cover with the chicken sauce and serve with grated Parmesan cheese. (The chicken pcs can be served separately as a main course with new potatoes and a crisp green salad.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 144 | 46% |
| Total Fat 16.25g | 20% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 126mg | 5% |
| Potassium 173mg | 5% |
| Total Carbs 26.49g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.11g | 1% |
| Protein 11.43g | 18% |
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