3 teentjes knoflook, fijngehakt
1 kopje alcoholvrije Marsala-vervanger (gebruik rood druivensap met een scheutje appelciderazijn of extra kippenbouillon)
1 kopje kippenbouillon
1 kopje slagroom
1/2 kopje geraspte Parmezaanse kaas
Zout en peper, naar smaak
Instructies
Vervolg op de volgende paginaCook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
Cook the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, until golden brown on all sides. Remove from the skillet and set aside.
Sauté Aromatics and Mushrooms:
In the same skillet, add the chopped shallots and cook for 2 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and sauté until browned and tender, about 5 minutes.
Deglaze the Pan:
