CHICKEN WITH TAGLIATELLE

Chicken with Tagliatelle image

This is one of my favorites. Many friends have eaten it and all have loved it. I dont know if Aromat is available in other countries, but I hope so. From Swedish Wikipedia: Aromat is a trademark of spice mix from Knorr containing salt, monosodium glutamate (E621), milk sugar, yeast extract, onion, vegetable fat, anti-caking agent (E552), vegetable oil, garlic and spices (including celery). The salinity of Aromat is 56 percent. Aromat is used primarily as a flavor enhancer in dishes such as mashed potatoes, meat dishes, soups. A similar spice mix is Vegata from the company Podravka.

Provided by Carina Ullberg @Vovva

Categories Chicken

Number Of Ingredients 8

Ingredients

1 medium chicken, grilled
300 milliliter(s) heavy cream, light whipped
100 milliliter(s) white wine
1 tablespoon(s) mustard, sweet (swedish)
300-500 milliliter(s) cheese, shredded
- salt and pepper (black pepper)
- aromat, a lot. it is a special seasoning
- tagliatelle, preboiled

Steps:

Put the Tagliatelle to boil. Preheat the oven to 175ºC - 225ºC (347.00ºF - 437.00ºF). The oven is for gratine and warming the dish before serving.
Cut the grilled chicken into small pieces and put in greased HEAT-RESISTING form (or a roasting pan). If you like garlic, you can rub the form with a garlic clove. I cut down the skin also to get all the good tastes.
Mix the lightly whipped cream with wine, salt (carefully) and pepper (preferably black), mustard, Aromat and cheese.
Pour the cooked tagliatelle over the chicken, and pour the cream-mix over everything.
Bake in oven 175ºC to 225ºC degrees until it's nicely browned and become hot.
Serve with a mixed salad and possibly a good baguette with good tasty cheese on.
A LITTLE INFORMATION: You can do everything in advance and then browning just before it's time to eat. A perfect meal when you shall have guests for a simple dinner - You dont have to stand in the kitchen when the guests has arrived. Calculate the amount of tagliatelle by how many people are going to eat.
I have done this dish for 75 people one time and ALL of them liked it. I have changed the chicken for sardines in tomato sauce, smoked ham or turkey. Once I did not have any vine at home, then I took a couple of drops of white wine vinegar - it worked.
The seasoning Aromat is slightly sourish and very salty. The dish needs very much Aromat. I usually say "When you think you have got enough, take some more. And if you normally are a carful person, take dubble the amount you thougt of." Taste the cream-mix, it shall be salty and a bit sourish with very much taste.