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Grilled Chicken & Mushroom Tagliatelle


Recipe Info

  • Servings : 4
  • Cook Time : 30m
  • Ready In : 30m


  • 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


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.

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