Tagliatelle with chicken and chanterelles mushrooms with creamy sauce

Tagliatelle pasta with chicken and chanterelles mushrooms with creamy sauce
Copyright: fotek

Serves 4; Preparation time: 10 minutes; Cooking time: 10 minutes 


  • a spray of olive oil
  • 300g tagliatelle or spaghetti
  • 200g/7oz each,  2 chicken breasts, skinless and trimmed 
  • ½ onion, finely chopped
  • 1 large garlic clove, crushed
  • 100g/3½oz chanterelles or chestnut mushrooms, sliced
  • 250ml/9fl oz chicken stock (made with ½ a stock cube)
  • salt and pepper
  • 100ml/3½fl oz half-fat crème fraîche or single cream
  • 1 tbsp freshly chopped parsley, for garnish.


  1. Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside and when cool enough, slice along the diagonal.

  2. In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan.

  3. Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.

  4. Whilst the chicken is cooking, add the pasta to a pan of boiling salted water and cook according to the manufacturer’s instructions.

  5. Stir the crème fraîche and parsley into the sauce.

  6. Drain the pasta and serve the sauce onto the pasta.
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