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Chicken & Wild Mushroom Tagliatelle

Published Tuesday, 16 September, 2008 by Chloe

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



  • (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



- 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


- 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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  • This vegetarian stew looks sooooooo good. Such a great recipe for when it's chilly out.