Instructions: Toast the pine nuts in a dry skillet till light brown.

Saute shallot, garlic, and mushrooms in 2T oil until soft, about 4min. Stir in the balsamic vinegar and cook till about half has been absorbed. Stir in the creme fraiche and chicken. Keep warm on a very low fire.

Cook tagliatelle in salted water, following instructions. Drain and return to pan. Add the sauce and stir till warmed through.

Divide pasta between two plates; top with toasted pine nuts.

Lekker with tomato salad and bread.

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