members recipes

Ingredients
400 g spaghettoni
From chicken:
Calf of leg, wings, sliced breast

a cup of mushrooms what you like
a cup of pancetta sliced
1 white onion, finely chopped
100 ml chicken stock
a glass of white wine
200 g cream
parmesan chesse
thyme
parsley leaf
1 tbsp lemon juice
chilli
salt and pepper
extravirgin oliva oil

Method
Boilet pasta al dente in hot water with sat.
Heat a pan with oliva oil and add chicken: calf of leg, wings and breast sliced. Still cooking untill is brown, then take out. In same pan add oliva oil if is necessary and add onion, finely chopped and chili, finely chopped too. Cooking in medium heat aboute 5 minutes then add pancetta and mushrooms. Let on heat a few momrnt. Now you can add the chicken and a glass white wine. Let the alcohol to evaporated then add chicken stock, then cream. Season with salt, pepper and thyme. Let to cook a few minutes, then add parsley leaf finely chopped and done.
Now you can serve pasta with chicken sauce and parmesan chesse. Sprinkle with little extravirgin oliva oil and lemon juice.

Enjoy...