Chicken and mushroom tagliatelle

    30 min

    A simple but delicious pasta dish of tagliatelle, chicken and chestnut mushrooms in a delightful tomato sauce. Serve with a crisp salad and some homemade garlic bread.


    Dorset, England, UK
    1 person made this

    Serves: 2 

    • 175g tagliatelle
    • 1 tablespoon olive oil
    • 2 chicken breast fillets, diced
    • 125g chestnut mushrooms, roughly chopped
    • 2 tablespoons balsamic vinegar
    • 1 jar Sacla┬« Tomato and Mascarpone pasta sauce
    • fresh chopped basil, to garnish

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the tagliatelle in lightly salted boiling water until al dente. Drain.
    2. In a frying pan heat the oil and cook the chicken until no longer pink in the centre. Add the mushrooms and cook and stir for two minutes until they begin to sweat. Add the balsamic vinegar and the pasta sauce. Heat through, stirring occasionally.
    3. Serve the chicken pasta sauce over the tagliatelle and garnish with fresh basil. Serve immediately.


    To cook pasta, bring a saucepan of water to the boil, add salt and then add the pasta. Pasta cooks better when it is immersed into already boiling water. When making a pasta and sauce dish, you can use a few tablespoons of the starchy pasta water to thicken your sauces.

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