250g maccheroni al torchio
120g chicken breast, cut into strips
40g mushrooms
50ml brandy10ml oil 100ml fresh cream
50g onions
10g garlic
10g parsley
50g grana cheese 5g salt
Method
Finely chop the onions and garlic. Sweat the onions with some oil in a hot pan.
Add the chicken strips and cook for five minutes on high heat, then add the mushrooms and garlic.
When the mushrooms are cooked, add the brandy and reduce.
Add the cream and let it simmer for seven minutes.
Boil the maccheroni in salted water for five minutes and drain. Mix the pasta with the sauce and cook for two minutes.
Add the grana cheese, some chopped parsley, season well and serve.
Alex Camilleri is a Chef at Agliolio Restaurant, Radisson Blu Resort & Spa, Golden Sands.