Grilled Chicken & Mushroom Tagliatelle
2017-08-31- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Cook Time : 30m
- Ready In : 30m
Ingredients
- 2 tbsps olive oil
- 1⁄2 onion, diced
- 3 cloves garlic, finely chopped
- 400g mushrooms, sliced
- 200g peas
- 2 tbsps plain flour
- 250ml chicken stock
- 125ml white wine
- 125ml cream
- 1⁄2 tsp thyme
- salt and freshly ground pepper
- 1⁄4 bunch fresh parsley
- 60g parmesan
- 400g tagliatelle
- 4 chicken breasts
Method
Step 1
Season the chicken breasts on both sides with salt and pepper. Cook on a grill for about 8 minutes per breast or cooked through.
Step 2
Cook the onion and garlic in a large pan over medium heat with olive oil for two minutes. Add the mushrooms and peas, season and cook until the mushrooms for about 7 minutes. Add the flour to the pan. Stir and cook for about 2 minutes. Add the chicken stock to the pan along with the white wine and thyme. Let simmer until thickened (about 3-5 minutes).
Step 3
Cook the pasta according to the directions.
Step 4
Once the sauce has thickened, turn off the heat and stir in the cream. Continue to let simmer until reduced in volume and thickened. Give the sauce a taste and season with salt and pepper.
Step 5
Roughly chop the parsley and stir it in with the drained pasta. Sprinkle the Parmesan over the top. Slice the chicken and serve with the pasta.