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Member recipe

Pasta, chicken & dolcelatte

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Serves 4

A lovely creamy, easy to make pasta dish

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  • 400g fresh Tagliatelle
  • 350g chicken breast, boneless and skinless cut into thin strips
  • 200g Dolcelatte cheese, cut into chunks
  • 50ml dry white wine
  • 150ml double cream
  • 3 tablespoons of chopped flat leaves parsley
  • 1 teaspoon of smoked paprika
  • 2 tablespoons of olive oil
  • Salt to taste


    1. Heat the oil in a medium size saucepan.
    2. Fry the chicken for 4 minutes until golden all over.
    3. Pour in the wine and cook for a further minute. Stir occasionally with a wooden spoon.
    4. Add in the Dolcelatte and over a low heat, cook for 2 minutes stirring until melted.
    5. Pour in the cream with the paprika and continue to cook for a further minute stirring continuously.
    6. Mix in the parsley and season with salt and plenty of black pepper. Remove from the heat and set aside.
    7. Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente.
    8. Once the pasta is cooked, drain and tip into the pan with the sauce.
    9. Stir all together, away from the heat, for 30 seconds allowing the sauce to coat the pasta beautifully.
    10. Serve immediately.

Comments, questions and tips

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6th Dec, 2012
Delicious with mushrooms added too!
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