Chicken & Wild Mushroom Tagliatelle

Creamy wine sauce with mushrooms and chicken (Ideal using leftovers)

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • Prep:
  • Step 2:

  • – First, soak the dried mushrooms in 1/2 mug hot water and leave
  • Step 3:

  • – Chop up the onion
  • Step 4:

  • -Slice the chicken into small cubes (and mushrooms if large)
  • Step 5:

  • – Mix the Oxo cube with boiling water (by instructions) to form a vegetable stock
  • Step 6:

  • – Take a frying pan and heat up a small amount of oil until hot
  • Step 7:

  • Step 8:

  • Cooking:
  • Step 9:

  • – Fry the onions until soft and then add the garlic
  • Step 10:

  • – Once soft, add the chicken and fry for a minute
  • Step 11:

  • – Pour in the dried mushrooms (with water)
  • Step 12:

  • – Once water has nearly evaporated pour in half the stock and leave to simmer
  • Step 13:

  • – Start cooking the Tagliatelle (Fresh pasta should take about 4 mins)
  • Step 14:

  • – When quantity of stock has halved add a couple of dashes of white wine and then a dash of cream (sauce should be quite thick and golden in colour)
  • Step 15:

  • – Once cream has been added, stir and remove from the heat
  • Step 16:

  • – Serve over fresh Tagliatelle and enjoy! 🙂
  • Step 17:

  • Step 18:

  • Step 19: