Linguine Pasta with chicken and truffle butter



  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 truffle butter OLYMPOS with cow’s milk and mix
  6. Pour the light double cream 12% OLYMPOS 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