Chicken & Mushroom Tagliatelle
A quick and comforting pasta dish
SERVES 2 // READY IN 20 MINS // 595 CALS
For a quick and comforting pasta dish, this Chicken & Mushroom Tagliatelle is a perfect weeknight option. Tender chicken breast, earthy shiitake mushrooms, and fragrant tarragon come together in a light yet creamy sauce with a hint of lemon. Tossed with perfectly al dente tagliatelle and finished with parmesan, this high-protein, low-fat dish is ready in just 20 minutes, making it an ideal meal for when you want something easy but full of flavour.
Chicken & Mushroom Tagliatelle
SERVES 2 // READY IN 20 MINS // 595 CALS
INGREDIENTS
1 red onion
80g (3oz) shiitake mushrooms
2 sprigs tarragon
180g (6oz) tagliatelle
1 tsp cooking oil
250g (9oz) diced chicken breast
half a tsp garlic paste
half a chicken stock cube
half a lemon
1 tbsp creme fraiche
10g (1 heaped tsp) parmesan
DIRECTIONS
STEP 1
Peel and finely slice the red onion. Wash and slice the mushrooms. Strip the leaves from the tarragon stalk and chop the leaves.
STEP 2
Bring a pan of water to the boil over a high heat. Add a pinch of salt and a drizzle of oil. When the water is boiling, add the tagliatelle and cook until al dente (just cooked), 8-10 mins.
STEP 3
Heat the oil in a wide pan over a high heat. Toss in the diced chicken and sliced onion and fry until the chicken is golden on the outside, 5-6 minutes. Add the mushrooms and fry for a further 4-5 minutes, until the chicken is cooked through.
STEP 4
Add the garlic paste and stir-fry for 30 seconds. Then add 100ml water (half a cup) and crumble in the half stock cube. Bring to the boil. When boiling, turn the heat down and add the tarragon. Simmer gently for 2-3 minutes.
STEP 5
Stir in the juice of half a lemon and the creme fraiche. Season well with black pepper. Add the cooked tagliatelle and gently stir through.
STEP 5
Divide the pasta between your serving dishes and sprinkle over the parmesan.
NUTRITIONAL INFO (PER SERVING)
595 CALS // 45G PROTEIN // 13G FAT // 69G CARBS