Pasta with Smoked Chicken (and Mushrooms) and Creamy Balsamic Sauce:

2 Tbsp Olive oil
1 Shallot, finely chopped
1 clove garlic, minced
100gm Mushrooms, quartered
2 Tbsp Balsamic vinegar
2 Tbsp Creme fraiche
200gm Smoked chicken (1/2cm slices), in 1/2cm strips
250gm Fresh tagliatelle
Salt
2 Tbsp Pine nuts

Toast the pine nuts in a dry skillet till light brown. Saute shallot, garlic,
and mushrooms in 2 tablespoons of 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.

Serves 2.

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