Pasta is the ultimate comfort food of all time, especially when accompanied by this flavourful chicken sauce. Don’t omit cooking the following recipe, but do accompany it with a glass of Red Melody wine from Oenou Yi – Ktima Vassiliades.


  • 1 pack (500gr.) tagliatelle
  • 2 chicken breast fillets cut into bite sized pieces
  • 250gr. mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 1 coffee-cup olive oil
  • 1 tbsp. dry tarragon
  • 1 cup white wine Playia White Dry
  • 1 cup sour cream or ½ cup strained yogurt
  • ½ cup cheese of your choice, grated
  • parsley, finely chopped
  • salt and pepper


  1. Boil the tagliatelle according to package instructions, keep a cup of their water and keep them aside.
  2. Heat a non-stick pan over the fire and add half the olive oil and the chicken. Sauté until it turns brown on all sides and set aside.
  3. Put the mushrooms in the pan and sauté over high heat until they get their liquids out and become dry.
  4. Add the garlic to the mushrooms and put the chicken back in the pan. Sauté for 2-3 minutes and then add the tarragon and season with salt and pepper. Sauté for another 2 minutes.
  5. Pour the wine and boil the food, so alcohol evaporates and a sauce is formed.
  6. Remove the pan from the heat and mix the fresh cream or yogurt and the grated cheese in the chicken sauce.
  7. Pour pasta into the chicken sauce and add a little of the water to dilute the sauce a little.
  8. Serve immediately, accompanied by extra grated cheese and parsley, but also by a glass of Red Melody from Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.