Tagliatelle with Chicken and Cream Sauce
Pat dry the mushrooms with a paper towel, peel and slice if desired. Cut the chicken breast into cubes and fry in 1 teaspoon of oil. Add the peas and mushroom slices, briefly fry and dust with flour. Pour in the broth and stir, then add the whipping cream and let simmer for about 5-10 minutes.
Cook the pasta in plenty of salted water until al dente. Cut the bacon into strips and fry in a dry skillet until crispy.
Season the sauce with salt and pepper, stir in the cream cheese, and season to taste. Drain the pasta, mix with the sauce, and garnish with the bacon. Serve.