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
1 teaspoon chicken stock powder
½ red capsicum, chopped
½ cup frozen corn kernels
2 teaspoons grain mustard
¼ cup fresh basil to garnish
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.