Chicken & Wild Mushroom Tagliatelle
Creamy wine sauce with mushrooms and chicken (Ideal using leftovers)
Difficulty Level: easy
Ingredients
- (For 2-4 people):
- 1 Onion
- 1 Packet pre cooked chicken slices (or leftover chicken or ham)
- A Handful of dried mushrooms (soaked in hot water)
- 2 cloves garlic
- Small dash of white wine
- Small dash of cream
- Vegetable Oxo Cube
- Small dash of oil
- Fresh Tagliatelle for 2-4 people
Instructions
Prep:
– First, soak the dried mushrooms in 1/2 mug hot water and leave
– Chop up the onion
-Slice the chicken into small cubes (and mushrooms if large)
– Mix the Oxo cube with boiling water (by instructions) to form a vegetable stock
– Take a frying pan and heat up a small amount of oil until hot
Cooking:
– Fry the onions until soft and then add the garlic
– Once soft, add the chicken and fry for a minute
– Pour in the dried mushrooms (with water)
– Once water has nearly evaporated pour in half the stock and leave to simmer
– Start cooking the Tagliatelle (Fresh pasta should take about 4 mins)
– 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)
– Once cream has been added, stir and remove from the heat
– Serve over fresh Tagliatelle and enjoy! 🙂
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