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Chicken and Mushroom Tagliatelle
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Chicken and Mushroom Tagliatelle

35 minServes 4Nutri-Score C€€
from @tahseen.mh1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tagliatelleGrains400 g
  • chicken breast (sliced into strips)Meat500 g
  • mushrooms (sliced)Produce300 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • olive oilPantry30 ml
  • butterDairy30 g
  • double creamDairy200 ml
  • parmesan (grated)Dairy60 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

679kcal

Carbs
80 g
Proteins
36 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Colander
  • Stovetop

step by step

Method

  1. Cook the tagliatelle

    • Bring a large pot of salted water to a boil.
    • Cook the tagliatelle until al dente, then drain, keeping a little cooking water.
    Step 1

  2. Sear the chicken

    • Heat the olive oil in a frying pan over high heat.
    • Season the chicken and sear until golden and cooked through, then set aside.
    Step 2

  3. Cook the mushrooms

    • Add the butter to the same pan.
    • Fry the mushrooms until golden and their moisture has evaporated.
    Step 3

  4. Build the sauce

    • Add the onion and garlic and cook until soft and fragrant.
    • Pour in the cream and simmer gently.
    • Return the chicken to the pan and stir in the parmesan.
    Step 4

  5. Combine and serve

    • Toss the drained tagliatelle into the sauce, loosening with a splash of cooking water.
    • Season to taste and serve with extra parmesan and black pepper.
    Step 5
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