Creamy chicken, mushroom and bacon tagliatelle
Yummy and easy pasta dish! No shop bought sauce, easy to make vegetarian by replacing the meat with other vegetables such as broccoli and peas or adding alternatives like quorn pieces.
Creamy chicken, mushroom and bacon tagliatelle
Yummy and easy pasta dish! No shop bought sauce, easy to make vegetarian by replacing the meat with other vegetables such as broccoli and peas or adding alternatives like quorn pieces.
Cooking Instructions
- 1
Roughly dice the chicken, bacon and mushrooms
- 2
Finely dice the onion and garlic
- 3
Add a dash of oil or knob of butter to a large frying pan or wok, and add the onions, chicken and bacon
- 4
After a couple of minutes add the garlic and mushrooms
- 5
Sprinkle in some parsley, chives, coriander and salt and pepper. (As much or little as preferred) and let cook until the chicken is thoroughly cooked, stirring to avoid any sticking to pan.
- 6
Put the pasta into a saucepan and cook to the packet instructions (usually around 7 to 12 minutes, unless it is fresh pasta)
- 7
Once the meat is thoroughly cooked, add the double cream to the frying pan, use as little or as much as liked, depending on how much sauce you would like. After the cream is warmed through add a few table spoons of the pasta water into the frying pan and stir in (the starch from the pasta will help with thickening)
- 8
Let the sauce gently simmer for a couple of minutes, and then add a sprinkle of cheese and stir in, to add taste and create a thicker sauce, can add as much or little as preferred.
- 9
Remove the pan from the heat and add the drained pasta, mixed until all pasta is covered in sauce.
- 10
Serve immediately. Is ideally served with a side salad and/or garlic bread. Enjoy!
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