Chicken Breasts with Cream Sauce
- For the chicken
- 350 grams Tagliatelle
- 4 Chicken breasts (sliced)
- 2 tablespoons soy sauce (light)
- 2 tablespoons olive oil
Flatten chicken breasts between two sheets of plastic wrap, if necessary. Combine soy sauce with oil, season with salt and pepper and marinate meat for 30 minutes in the mixture.
For the sauce: Heat white wine and chicken stock in a pan and reduce in half, add cream and bring to a boil. Stir in cream cheese and simmer on low heat. Cook pasta in plenty of boiling salted water until al dente.
Rinse parsley and chop coarsely. Heat grill pan and remove cutlets from the marinade. Grill for about 3-4 minutes per side and season sauce with salt and pepper. Arrange pasta on 4 warmed plates, top with chicken and drizzle with sauce. Sprinkle with parsley and season with a little pepper, serve immediately.