Grilled Chicken & Mushroom Tagliatelle2017-08-31
- 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
Season the chicken breasts on both sides with salt and pepper. Cook on a grill for about 8 minutes per breast or cooked through.
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).
Cook the pasta according to the directions.
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.
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.