Ingredients
- 2 chicken breasts
- 150g chestnut mushrooms
- 1 small onion
- 1 garlic clove
- 150ml cooking cream
- 1 tsp Dijon mustard
- 100ml chicken stock
- 150g fresh tagliatelle (or any pasta you like)
- 1 tbsp olive oil
- A small knob of butter
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
- Grated Parmesan (optional)
What You’ll Need
- Cutting board
- Sharp knife
- Frying pan
- Pot for the pasta
- Wooden spoon or spatula
- Colander
How to Make It
- Peel and finely chop the onion. Slice the garlic. Clean and slice the mushrooms. Cut the chicken into bite-sized pieces.
- Heat up the olive oil and butter in a frying pan over medium heat. Toss in the chicken and cook it until it’s golden all over – about 5 minutes. Take it out and set it aside.
- In the same pan, cook the onion for a couple of minutes, then add the garlic and mushrooms. Let that all cook down until the mushrooms are soft and a little browned – around 6 minutes.
- Add the chicken back in. Stir in the mustard and pour in the stock. Let it simmer gently for about 3 minutes.
- Now pour in the cream, turn the heat down low, and let it all bubble away until the sauce thickens a bit – around 5 minutes. Season with salt and pepper to your liking.
- Meanwhile, cook the pasta in a pot of salted water according to the instructions (fresh pasta usually just takes 2-3 minutes). Drain it but save a splash of the pasta water.
- If the sauce needs loosening up, add a bit of that pasta water. Plate up the pasta, spoon over the creamy chicken and mushroom goodness, and sprinkle with parsley and Parmesan if you’re feeling fancy.
Done!
Simple, cozy, and seriously tasty. Perfect for a night in with someone or just treating yourself right. Hope you enjoy it.