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Chicken Tagliatelle

 

Ingredients

500g green tagliatelle

75g devondale dairy soft

500g chicken thigh fillets, sliced

250g button mushrooms

6 spring onions, sliced

2 cloves garlic, crushed

2 tablespoon plain flour

500ml milk

1 teaspoon chicken stock powder

½ red capsicum, chopped

½ cup frozen corn kernels

2 teaspoons grain mustard

¼ cup fresh basil to garnish

 

Method

Add tagliatelle to a large pan of boiling water, boil uncovered until just tender. Drain and keep warm.

Heat dairy soft in a pan, add chicken in batches, cook stirring until chicken is lightly browned. Remove from pan.

Add mushrooms, spring onions, and garlic to same pan, cook stirring for 1 minute. Remove from heat. Gradually stir in milk and stock powder. Return to heat and stir until mixture boils and thickens.

Stir chicken, capsicum, corn, mustard, and chives into mushroom mixture; stir until hot.

Serve chicken sauce over tagliatelle. Garnish with fresh shredded fresh basil.

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