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Chicken & Mushroom Tagliatelle

Chicken & Mushroom Tagliatelle


By Abby Allen
16, January 2018

Pasta is a staple in many homes and we believe this little number is a cracking way to eat it. With porcini mushrooms from the pantry if you don't have wild ones to hand and topped with a gluttonous grating of cheese. Bellissimo.

Ingredients

  • 250g free range chicken stir fry
  • 200g Tagliatelle
  • 1 onion finely sliced
  • 1 bulb garlic peeled and finely chopped
  • 30g dried porcini rehydrated in warm water
  • 150g chestnut mushrooms sliced
  • 3 eggs
  • 100g grated parmesan

Method

Bring a large pan of salted water to the boil. Place a frying pan over a moderate heat and add a little oil. When hot, add the onions and fry for a few minutes stirring occasionally until they begin to soften. Add the garlic and sliced mushrooms and continue to fry until the mushrooms start to take on colour.

Add the rehydrated mushrooms to the frying pan along with the chicken stir-fry. Turn the heat down and allow to cook gently for about 3 minutes. Place the tagliatelle in the boiling water and cook until al dente. Take a little of the pasta water and add to the pan with the mushrooms and chicken.

Crack 3 eggs into a bowl, season with salt and pepper and beat together with most of the cheese. Pour the egg and cheese mixture over the pasta. Toss the pasta until the egg begins to thicken. Transfer to a warm serving bowl and top with the remaining cheese.

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