Crispy chicken, sweet and sour sauce

This recipe is from my most recent cookbook, Gino's Pasta: Everything You Need to Cook the Italian Way. This is a true lover of pasta Bible, which offers a simple and well over a hundred delicious recipes. roshon fegan The first experimented piquant Gorgonzola cream chicken pasta and white wine, which is not suitable for dieters though the menu, but be sure to love those who are currently looking for lohutus- or comfort food. Dolcelatte heartland recipe using cheese, which is designed specifically for the British, for whom the traditional Italian Gorgonzola blue cheese roshon fegan flavor seemed too strong. We find it softer and sweeter versions of some shops (such as Stockmann), Gorgonzola Dolce name. There is a need (for four): 2 tbsp olive oil 350 g chicken fillets, cut into strips 150 g Gorgonzola (Dolce) cheese, cut into 50 ml dry white wine 150 ml cream 3 tablespoons chopped chives Sea salt and freshly ground black pepper 400 g tagliatelle or fettuccine pasta Heat a skillet over medium fire to the oil and fry the chicken pieces until golden ripe and top (5-7 minutes depending on thickness). Add the chopped Gorgonzola Dolce cheese and cook, stirring for 2 minutes until the cheese is melted. Add the wine and cream and simmer, roshon fegan stirring constantly for about a minute. Add the chives, salt and black pepper, and remove and set aside. Cook the pasta al dente (or 1 minute less than the package bears the letter). As the pot and put it back. Add the sauce and let it gently, stirring for 30 seconds to mix the paste. Serve immediately. Inspiration: roshon fegan Gino's Pasta: Everything You Need to Cook the Italian Way
Crispy chicken, sweet and sour sauce
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