This recipe is a combination of two different recipes I found in Monica Ahlberg’s “Vardags Mat”. It has since become a staple at Casa Gustafsson
Ingredients
- apprx. 800g Chicken (preferably chicken thighs)
- 10-12 Sage leaves
- 1 pack Bacon (regular sliced), chopped and pan-fried
For the tagliatelle:
- 400g Tagliatelle (egg or regular)
- Zucchini (1 large or 2 medium), sliced into tagliatelle with a peeler
- Crême fraîche (1.5-2dl)
- 1 chicken stock cube (I use Knorr “fond du chef”), without water
- 1 Tbsp Parsley (frozen works well)
- 1 Tbsp Lemon juice and zest of 1 whole lemon, grated
Instructions
Fry the bacon first, then reserve the bacon and fry the sage in the bacon fat. Add the sage to the reserved bacon on the side, and fry the chicken in the same pan.
Boil the tagliatelle, add the zucchini tagliatelle in the water during the last minute. Mix the cream sauce in a small pan: crême fraîche, stock, parsley, lemon juice and lemon zest. When the tagliatelle are cooked, drain and pour into a large bowl. Add the cream sauce and toss.
Serve all together with the chicken either on top or on the side.
