Cook the tagliatelle as indicated on the packaging. Finely chop the leeks. Pour the olive oil or butter in a pan or stir-fry pan. Fry the leeks at a high, constant setting, adding the cubes of fried chicken last. Add the cooking cream and let it stew for 1 or 2 minutes. Finely chop the parsley. Pour the mass over the tagliatelle and finish with the grated cheese and finely chopped parsley. Add pepper to individual taste. Do not hesitate baking it in the oven for a fuller flavor.
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