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Method Prep:15min › Cook:15min › Ready in:30min
Cook the tagliatelle in lightly salted boiling water until al dente. Drain.
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.
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.