Creamy Chicken & Mushroom Tagliatelle

Ingredients

• 320 g tagliatelle
• 500 g chicken breast
• 250 g chestnut mushrooms
• 200 ml double cream
• 2 clove garlic clove
• 50 g parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried thyme

Method

1. 1

   Cook tagliatelle in a large pot of salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.

2. 2

   Slice the chicken into strips and the mushrooms thickly. Heat oil in a large frying pan over a high heat.

3. 3

   Cook the chicken for 5 minutes until golden. Add the mushrooms and garlic and cook for 3 minutes more.

4. 4

   Reduce heat, pour in the double cream and add the thyme. Simmer for 3–4 minutes until slightly thickened.

5. 5

   Add the drained pasta to the pan, tossing to coat. Add a splash of reserved pasta water to loosen if needed. Top with grated parmesan.