One-Pan Chicken and Mushroom Tagliatelle
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Add olive oil to a large skillet and heat over medium heat.
Add the chicken pieces and cook for 6-8 minutes until browned and almost cooked through.
Add a tbsp more oil if needed and stir in the mushrooms. Cook for approximately 4 minutes, stirring often until the mushrooms are nicely browned. Add the chopped shallots and garlic and cook until translucent (2-3 more minutes).
Stir in the chicken stock and cream and nestle in the uncooked pasta rounds.
Season with salt and pepper. Simmer over medium heat until the sauce is slightly reduced and starting to thicken. This will only take about 6 minutes and the pasta will cook during this time. Do not let it reduce too much. There should still be a fair bit of sauce in the pot to generously coat the noodles.
Plate the pasta immediately and finish with a generous pinch of fresh pepper. Top with cheese if desired.
|Saturated Fat||11 g|
|Per serving||% Daily Value|