Preparation of products:

Wash and dry the vegetables. Place a pot of water on the stove and bring to a boil. Peel and thinly slice the garlic. Peel and finely dice the onion. Separate the basil leaves from the stem.

Preparation of the chicken

Heat 2 tablespoons of olive oil in a pan, add the ground chicken and season with salt and pepper. Stir until blackened and cooked through. Transfer to a bowl.

Prepare the spices

Heat 2 tablespoons of olive oil in the pan again and add the garlic and onion, season with salt and pepper. Fry for about 7 minutes or until soft. Add the tomato puree and simmer for about 2 more minutes until darkened.

Add the chicken and tomatoes

Add the can of tomatoes, the chicken and a glass of water to the pan with the spices. Season with salt and pepper. Over medium-high heat, cook the sauce until the tomatoes are broken down and the sauce has thickened, about 12-14 minutes.

Preparation of the tagliatelle

While the sauce and chicken are cooking place the tagliatelle in the boiling water for about 10 minutes, stirring constantly. Reserve 330 ml of the water in which the pasta is boiling and drain the rest carefully.

Finish and serve the dish

Add the cooked fettuccini, mascarpone cheese and half of the parmesan and water to the pan with the sauce and chicken. Leave the heat on medium and stir well to mix all the ingredients for about 2-3 minutes. If the sauce seems dry, gradually add some of the remaining water until you reach the desired consistency. Add a pinch of basil and season with salt and pepper to taste.

Divide into two portions, sprinkle with parmesan and freshly chopped basil.

Enjoy! 👩🍳