Chicken and Mushroom Tagliatelle Recipe

Ingredients

• 1 small yellow onion, peeled and quartered
• 3 boneless and skinless chicken breasts, cubed
• 2 sprigs fresh thyme
• 1 cup (250ml) water
• 2 tablespoons (30 ml) dry sherry
• salt and freshly ground black pepper, to taste
• 1 pound (480 g) Italian pasta tagliatelle
• 1/2 pound (240 g) button mushrooms
• 2 garlic cloves, peeled and minced
• 4 tablespoons (60 ml) unsalted butter
• 1 tablespoon all-purpose flour

Instructions

Put onions, thyme, chicken, water, and sherry in a large saucepan. Season with salt and black pepper.

Bring the mixture to the boil over medium-high heat., then reduce heat to low and simmer for 15 minutes or until chicken is cooked through. Add more water during the cooking if necessary.

Drain cooked chicken and vegetables, reserving cooking stock.

In a frying pan, melt the butter over medium heat. Add sliced mushrooms and garlic. Fry stirring occasionally, for 5 minutes, or until mushrooms are softened. Stir in all-purpose flour and cook for a further 1 minute. Gradually add reserved broth, stirring all the time. Cook until the sauce thickened. Add chicken and vegetables and heat through.

Place cooked chicken and mushrooms on top of cooked pasta. Serve hot.