To all you pasta lovers, especially if garlic and mushrooms tickle your taste buds, accompanied with asparagus spears and garlic bread. Please try my recipe, you will not be disappointed. This meal fed a family of 5.
Season the chicken fillets with black pepper and salt and place in an ovenproof baking dish.
Bake the chicken fillets in the preheated oven for 25 minutes, turning over half way through, and cooking until no longer pink in the centre. Remove from the oven, slice and set aside.
Warm the olive oil in a large frying pan over a high heat. Add the pancetta, garlic and spring onion and cook and stir for 5 minutes. Next add the mushrooms and fry till soft, about 6 minutes.
Add the butter to frying pan and melt into ingredients. Pour in 150ml of dry white wine and sprinkle in the thyme, tarragon and black pepper. Put on high heat till boiling and then simmer until wine is reduced by half, approximately 10 minutes. Next boil a big saucepan of water with pinch of salt and add tagliatelle; cook according to instructions on pack until al dente.
Add 300ml of chicken stock to the pancetta mixture and bring back to boil and then simmer until stock is reduced by half. Next add 300ml of double cream and stir leaving on low heat; add pepper to season. Add another 100ml of remaining chicken stock and stir. If you prefer more sauce add stock accordingly. Once tagliatelle is cooked, drain pasta and add to ingredients and stir through until covered.
Place pasta in a large serving bowl and add sliced chicken on top. Sprinkle over the Parmesan cheese and chilli flakes to taste then serve.