Capellini con pollo e funghi

• Capellini (A9) – 300 g (6 nests)
• Archiduc sauce (H132) – 150 g (1 portion)
• Chicken breast – 150 g
• Brown Paris mushrooms – 4 pieces
• Heavy cream – 5 cl
• Pepper and salt
• Olive oil – ½ tbsp
• Chopped chives – 3 stems
• Parmesan flakes – 10 g

1. Cut the chicken into cubes. Clean the mushrooms and cut them into quarters or sixths if they are too large.
2. Sauté the chicken in a pan with some olive oil and season to taste. Add the mushrooms when the chicken is halfway cooked.
3. Once the mushrooms and chicken are cooked, pour in the cream and Archiduc sauce. Heat slowly over low heat.
4. Submerge the capellini in lightly salted boiling water until they loosen, then drain. Once drained, mix them with the hot sauce in the pan.
5. Serve immediately on hot plates and garnish with Parmesan cheese and chives.

Tip: for preparing ready-to-eat meals, prepare the sauce using our Archiduc sauce, packaged in 1-liter doypacks. All you need to do is plate it in the cold line, and customers can warm the dish at home.