RECIPE

Chicken & Mushroom Tagliatelle

Name: Chicken & Mushroom Tagliatelle
Cook time: 15 mins
Total time: 15 min
Yield: 5
Ingredients: 500 g tagliatelle pasta; 1 packet Royco® Creamy Mushroom Sauce; 600 g skinless boneless chicken thighs quartered; 15 ml butter (OR margarine); 15 ml oil; 1 onion chopped; 250 g mushroom sliced; 250 ml grated courgettes; 4-5 ml hot mustard powder; 5 ml wholegrain mustard; A squeeze of lemon juice; 125 ml milk; 15 ml parsley chopped

Cooking time

15 mins

Preparation time

15 mins

Serves

Top Tip: Don't add the pasta to the pot until the water is boiling, this prevents the pasta from sticking together.

500 g tagliatelle pasta
1 packet Royco® Creamy Mushroom Sauce
600 g skinless boneless chicken thighs quartered
15 ml butter (OR margarine)
15 ml oil
1 onion chopped
250 g mushroom sliced
250 ml grated courgettes
4-5 ml hot mustard powder
5 ml wholegrain mustard
A squeeze of lemon juice
125 ml milk
15 ml parsley chopped

Products used

Creamy Mushroom Dry Sauce

View Product

Vegetarian

Replace the chicken in this recipe with a few handfuls of baby spinach.

Family Friendly

The grated courgettes are perfectly disguised for those fussy little eaters.

1.
Cook the tagliatelle in boiling water for 6-8 minutes.
2.
Prepare the Royco® Creamy Mushroom sauce according to packet instructions.
3.
Heat the butter and oil in a pan and brown the chicken thighs quickly. Remove them from the pan.
4.
Add the onion to the pan and fry until pale golden. Add the mushrooms, grated courgettes, and fry for 2-3 minutes until cooked.
5.
Mix the mustard powder into the whole grain mustard then add to the onions with the Royco® Creamy Mushroom sauce, milk and the chicken. Bring to the simmer.
6.
Serve on a bed of tagliatelle, sprinkled with parsley.
7.
Squeeze some lemon juice over the meal before serving.