Chicken & Mushroom Tagliatelle Recipe

Ingredients

200g chestnut mushrooms
3 garlic cloves
300g diced chicken breast
1 lemon
A handful of flat leaf parsley
400g tagliatelle
50g grated Parmesan

Prep: 10 mins | Cook 20 mins

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Method

1. Pop a large pan of lightly salted water on to boil. Roughly chop the chestnut mushrooms. Peel and grate or crush the garlic cloves. Finely grate the zest from the lemon. Finely slice the parsley stalks. Roughly chop the parsley leaves. Keep them separate.

2. Heat 1 tbsp olive oil in a large frying pan over a high heat. Add the diced chicken. Season with salt and pepper. Fry for 8-10 mins, stirring often, till the chicken is golden on both sides. Sprinkle over the lemon zest and fry for a further 1-2 mins till fragrant. Scoop the chicken onto a plate.

3. Reduce the heat under the pan to medium. Add 1 tbsp olive oil. Tip in the mushrooms, garlic and parlsey stalks. Fry, stirring often, for 6-8 mins till the mushrooms are softened and a deep nutty brown. Return the chicken to the pan.

4. When the water is boiling in the pan, add 400g tagliatelle. Cook for 8-10 mins till just cooked. Once the pasta is done, scoop out a mug of the cooking water (mind your fingers, or use a ladle). Drain the pasta.

5. Add the pasta to the chicken and mushrooms. Squeeze in the juice from half the lemon. Sprinkle in half of the Parmesan. Trickle in a little of the pasta water. Toss the mixture well to help emulsify the sauce. Taste and add more salt, pepper, or lemon juice as needed.

6. Divide the pasta between 4 plates. Scatter over the chopped parsley leaves. Sprinkle over the remaining Parmesan to serve.