class="post-template-default single single-post postid-8726 single-format-standard theme-savory eltd-core-1.1.1 sfsi_actvite_theme_default woocommerce-no-js savory-ver-1.5 eltd-grid-1200 eltd-blog-installed eltd-main-style1 eltd-header-standard eltd-sticky-header-on-scroll-up eltd-default-mobile-header eltd-sticky-up-mobile-header eltd-menu-item-first-level-bg-color eltd- eltd-fullscreen-search eltd-search-fade eltd-enable-sidemenu-area-opener eltd-side-menu-slide-from-right wpb-js-composer js-comp-ver-5.5.2 vc_responsive">
logo
Weston Restaurant
+88-01797-012163
westonfood2017@gmail.com
Rupayan Taj (1st Floor), 1-1/1 Culvert Road, Nayapaltan, Dhaka, Bangladesh
Instagram Feed
Search
 

Blog

Chicken Tagliatelle

Creamy Chicken and Tagliatelle with mushrooms and bacon for a very satisfying dish.I had this in a restaurant and this is my attempt to recreate it. It works for me.

Ingredients

  • 1 olive oil
  • 2 2 chicken fillets
  • 3 250gr dried tagliatelle
  • 4 2 bacon rashers
  • 5 200gr mushrooms
  • 6 300ml chicken stock
  • 7 200 gr cream
  • 8 salt, pepper, oregano
  • 9 grated parmesan cheese to taste
  • 10 small onion

Method

  1. Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
  2. Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
  3. Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan. Season with salt and pepper.
  4. When serving, add parmesan to taste.

Leave a Comment