Notes
Ingredients
1 tbsp. butter
1 onion, finely diced
160g dried tagliatelle
1/2 tsp. chilli flakes
1 tsp. smoked paprika
1 tsp. Dijon mustard
2 chicken breasts, sliced
80g chestnut mushrooms, sliced
1 clove garlic, crushed
Small handful parsley, finely chopped
100ml boiling chicken stock
50g cream cheese
Method
Heat a drizzle of oil and the butter in a large frying pan over a medium heat. Add the onion and cook for around 7-8 minutes until soft and starting to brown.
Meanwhile, cook the pasta in salted water according to packet instructions. When cooked, drain the pasta.
In a bowl, combine the chilli flakes, smoked paprika, Dijon mustard, chicken and salt and pepper.
When the onion is cooked, increase the heat and add the mushrooms and garlic. Cook for several minutes until the mushrooms have started to soften.
Add the marinated chicken to the pan along with half the parsley and cook for 5-6 minutes until the chicken is starting to brown.
Add the chicken stock to the pan, bring to the boil and simmer for 3-4 minutes until the stock has reduced by half.
Add the drained tagliatelle to the pan, remove from the heat and stir through the cream cheese. Check for seasoning, and serve topped with the remaining parsley.