Chicken & Mushroom Tagliatelle
Cook Time Icon - Red
Cooking time •
15
mins
Preparation Time Icon - Red
Preparation time •
15
mins
Serving Size Icon - Red
Serves •
4-6

Chicken & Mushroom Tagliatelle

Top Tip: Don't add the pasta to the pot until the water is boiling, this prevents the pasta from sticking together.

Ingredients

           
  • 500 g tagliatelle pasta
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  • 1 packet Royco® Creamy Mushroom Sauce
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  • 600 g skinless boneless chicken thighs quartered
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  • 15 ml butter (OR margarine)
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  • 15 ml oil
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  • 1 onion chopped
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  • 250 g mushroom sliced
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  • 250 ml grated courgettes
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  • 4-5 ml hot mustard powder
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  • 5 ml wholegrain mustard
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  • A squeeze of lemon juice
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  • 125 ml milk
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  • 15 ml parsley chopped

Method

           
  • Cook the tagliatelle in boiling water for 6-8 minutes.
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  • Prepare the Royco® Creamy Mushroom sauce according to packet instructions.
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  • Heat the butter and oil in a pan and brown the chicken thighs quickly. Remove them from the pan.
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  • Add the onion to the pan and fry until pale golden. Add the mushrooms, grated courgettes, and fry for 2-3 minutes until cooked.
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  • Mix the mustard powder into the whole grain mustard then add to the onions with the Royco® Creamy Mushroom sauce, milk and the chicken. Bring to the simmer.
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  • Serve on a bed of tagliatelle, sprinkled with parsley.
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  • Squeeze some lemon juice over the meal before serving

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