Wild Mushroom and Chicken Tagliatelle with Fresh Parsley
Nutrition per serving
| Calories | 772 kcal |
| Protein | 59.4 g |
| Carbs | 67.2 g |
| Fats | 28.8 g |
| Saturated Fat | 10.7 g |
| Monounsaturated Fat | 9.1 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 4.3 g |
| Fiber | 4 g |
| Sodium | 1,262 mg |
Ingredients
| Red Onion | |
| Garlic | |
| Parsley | |
| Wild Mushrooms | |
| Vegetable Stock Cube | |
| Chicken Thigh | |
| Tagliatelle Pasta | |
| Creme Fraiche | |
| Lemon | |
| Parmesan Cheese | |
| Olive Oil |
Preparations
1. Preheat the oven to 180 C (350F)
1. Preheat the oven to 180 C (350F)
2. Peel/finely chop the onion and garlic.
3. Finely chop the parsley.
4. Finely slice the mushrooms.
Cooking Instructions
1. Coat the chicken thighs in 1/2 tbsp of olive oil. Place onto a baking tray, sprinkle over a pinch of salt and pepper and cook near the top of the oven for 20 minutes until cooked through/not pink in the middle. Remove from the oven and once cooled, chop the chicken into bite-sized pieces.
1. Coat the chicken thighs in 1/2 tbsp of olive oil. Place onto a baking tray, sprinkle over a pinch of salt and pepper and cook near the top of the oven for 20 minutes until cooked through/not pink in the middle. Remove from the oven and once cooled, chop the chicken into bite-sized pieces.
2. To make the stock, in a jug, pour in 50ml of boiling water with the stock pot and stir to dissolve.
3. In a medium frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion and cook for 2 minutes until softened. Add the garlic, mushrooms with a pinch of salt and pepper and continue to cook for a minute, then lower the heat to low.
4. Cook the pasta in a pot of lightly salted water according to package instructions until al dente.
5. Add stock and parsley to the mushroom mixture, stir, and then gently simmer for a few minutes
6. Stir in the crème fraiche, squeeze in a little lemon juice with a pinch of salt and pepper. Stir and continue to cook for a minute.
7. Add the drained pasta, chicken pieces and gently mix to coat.
8. Serve in a bowl with a sprinkle of cheese over the top.