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13 minutes
4 peopleAbout this dish
Tagliatelle with strips of chicken breast, quartered mushrooms and onion in a crème fraîche sauce. It is a weeknight cream pasta, and cooking the mushrooms until they brown before adding the cream gives the sauce its depth.
Ingredients
Preparation
Peel and thinly slice the onion.
Wash and quarter the mushrooms.
Cut the chicken into slices.
Melt a small piece of butter in a pan over medium heat. Add the sliced onion and cook for 2 to 3 minutes, stirring.
Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions. Before draining, reserve a small ladle of the cooking water, then drain the pasta.
Add the mushrooms and chicken slices to the pan. Season with salt and pepper, then cook for 4 to 5 minutes.
Lower the heat, then add the crème fraîche and the pasta cooking water. Season with salt and pepper and mix until you get a creamy sauce. Add the pasta and mix well.
Serve the chicken and mushroom tagliatelle in a bowl or deep plate. Adjust the seasoning to taste, it's ready!
Tips
For an extra indulgent touch, add garlic, mustard or nutmeg, and a few fresh parsley leaves if you have some.
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