Chicken tagliatelle
Rich and comforting, this chicken tagliatelle features tender chicken breast coated in a velvety cream, parmesan, and Dijon mustard sauce. A squeeze of fresh lemon and chopped parsley cut through the richness with bright flavour. It is an effortless yet indulgent dinner option for any night of the week.
Ingredients
- Double cream250 ml
- Chicken stock150 ml
- Olive Oil15 ml
- Garlic3 cloves
Instructions
5 steps- 1
Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil.
- 2
Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat.
- 3
Stir in the lemon zest, Parmesan and parsley, if using. Cut up the chicken and add to the sauce along with any resting juices. Season to taste with as much lemon juice as preferred.
- 4
Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly.
- 5
Use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like.
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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