Chicken & Wild Mushroom Tagliatelle

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

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

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: