Chicken tagliatelle

    Need a yummy dinner for 4 but only have a small amount of chicken to go around?


    Surrey, England, UK
    1 person made this


    • 2 or 3 small chicken breast/thigh meat
    • 1small leek & 2 garlic cloves - chopped finely
    • 1pot creme fraiche
    • 1chicken stock cube & 300ml boiling water
    • Handful of peas
    • Olive oil, knob butter, seasoning & corn flour
    • Parsley -decorative


    1. Pan fry chicken in olive oil and butter, put aside in bowl when cooked through and browned
    2. Gently fry off leeks until translucent , then add garlic
    3. Put in approx 1tbsp corn flour and seasoning, stir until combined and allow to cook for 2minutes
    4. Slowly add chicken stock until fully absorbed, then add creme fraiche and cook over a gentle heat for 2 mins
    5. Cut chicken into bite size pieces. Add chicken to pan and season to taste.
    6. Add peas and leave to cook gently for further five mins
    7. Cook tagliatelle in separate pan
    8. Serve with sprigs of parsley in a warmed serving dish.


    We also added a glass (small) of white wine - totally optional! Will add photo soon - the family dived in rather too quickly today!

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