Pollo & Tagliatelle Funghi / Chicken & Mushroom Tagliatelle

Ingredients-

3 cloves garlic
2 big funghi
1 tbsp. butter 
4 chicken breasts
300ml whipping cream 
500g tagliatelle
1 laddle chicken stock
1 litter water
50g parmigiano cheese
50g gouda cheese, shredded is fine 
Salt & Pepper to taste

Terminology-

Whipping Cream (UK) = Double Cream (US)
Funghi (Italian) = Mushrooms (English)

Instructions-

• Season and boil the chicken until almost cooked.  Don't discard the stock as you will need it later on.
• Cut the chicken in cubes and set aside.
  
  
• Chop the garlic and set aside.
  
• Cut the funghi in half and slice.
  
• Heat the butter in a pan and add the garlic and funghi and cook until the funghi is soft.
  
• Add the chicken and cook for 1 minute.
  
• Add a laddle of stock and simmer.
  
  
• Season well
  
• Add the cream.
  
• Add the shredded cheese.
  
  
• Bring to a boil and then simmer for 1 minute.
• Add the parmigiano and take off the heat.
  
• Boil 1 litter of water with lots of salt.
• Add the tagliatelle.
  
  
• Cook until al dente and drain.
• Serve with the sauce on top and garnish with more parmigiano.
• Enjoy!