Linguine Pasta with chicken and truffle butter

salty chef
INGREDIENTS
PRODUCT
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Soft butter with truffle
Soft butter with truffle
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Dairy cream 12% fat
Dairy cream 12% fat
METHOD
  1. Season the fillets with salt and pepper and grill them on a pan.
  2. Remove from heat and chop them in pieces.
  3. Boil the linguine in salted water for 8′-9′.
  4. Drain the pasta and put them in the pot.
  5. Add Soft butter with truffle with cow’s milk and mix.
  6. Pour the Dairy cream 12% fat in a saucepan over high heat, season with salt and pepper and wait until it starts to thicken.
  7. Add the chicken and the cheese or parmesan and mix.
  8. Pour over the pasta and mix.
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