Creamy Mushroom Chicken Tagliatelle
Ingredients
Main Ingredients
tagliatelle pasta (dry)
8 piece
chicken breast (thinly sliced)
300 g
mushrooms (sliced)
200 g
onion (chopped)
1 piece
cream (liquid)
200 ml
water
500 ml
kaşar cheese (grated)
80 g
red pepper flakes
1 tsp
black pepper
0.5 tsp
salt
1 tsp
thyme
0.5 tsp
parsley (chopped)
2 tbsp
Instructions
Marinate chicken
Thinly slice the chicken breast. Season with salt, red pepper flakes, black pepper and thyme. Mix well.
Fry chicken
Heat a large pan over medium-high heat. Add the seasoned chicken slices and fry until golden on both sides.
Sauté onion and mushrooms
Add chopped onion and sliced mushrooms to the same pan. Cook over high heat without letting them release too much water.
Add cream and water
Pour in the cream and 250 ml of water. Bring the mixture to a gentle boil.
Cook pasta in sauce
Add the tagliatelle pasta directly into the sauce. Add enough water to cover the pasta. Season with salt, pepper and thyme. Cover with lid and cook on medium heat until pasta is tender.
Finish with cheese
When pasta is cooked, turn off the heat. Add grated cheese and chopped parsley if desired. Stir well until cheese melts into the sauce.
Original recipe
Storage
Best consumed fresh. Sauce may thicken when stored, add a little water when reheating.
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