This creamy pasta dish is highly popular among the children at the nursery. It can easily be adapted to accommodate dietary preferences, such as dairy-free by using oat cream, and vegetarian by substituting chicken with tofu or vegetables.
2 chicken breasts - diced
2 garlic cloves -sliced
300ml double cream
1 white onion - diced
1 tsp dijon mustard
2 tsp dried mixed/italian herbs
Salt & Pepper
Handful chopped fresh parsley
200g tagliatelle/ linguine or any pasta you like
1 tbsp oil
Heat half of the oil in a pan, add the diced chicken and colour. Once
coloured remove from the pan and set to one side. In the same pan, add
the rest of oil and add the onions. Fry of without colouring too much,
add the chopped garlic and cook for 2-3 mins.
Add the dijon mustard, herbs and cream, mix through and reduce to a
simmer. Return chicken to the sauce and leave to simmer until chicken
is cooked through and sauce has thickened and reduced.
Whilst sauce is simmering, in a separate pan boil some water and add
your pasta(according to directions).
Add the pasta to the sauce and mix through. If the sauce is too thick,
add some of the water from cooking pasta. Season to taste and finish
with chopped parsley. You can also add grated parmesan if you like
and mix through.
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