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Chicken tagliatelle with herb sauce
Morel mushrooms and fresh coriander create beautiful aromas and tastes in this all-in-one meal.
What you need
- 175 g skinless, boneless chicken breasts, cut into even strips
- 6 tsp olive oil
- 1 clove garlic, peeled and crushed
- finely grated rind of 1 lemon
- 200 g dried tagliatelle
- 10 dried morel mushrooms, soaked overnight
- 25 g butter
- 300 ml chicken stock
- 150 ml double cream
- 25 g chopped fresh coriander
- seasoning
- 1 tomato, skinned, de-seeded and chopped into 3mm pieces
Method
Toss the chicken strips in the oil mixed with crushed garlic and lemon rind. Cover and set aside.
Cook the pasta in a large pan of boiling water until 'al dente', according to pack instructions. Drain thoroughly.
Meanwhile, chop the mushrooms. Fry in the butter for 2-3 min. Set aside.
Fry the chicken in a hot frying pan for 4-5 min until golden brown.
Bring the stock to the boil in a pan. Add the cream. Bring to the boil again. Simmer for 2 min before removing from heat.
Stir the mushrooms, tomato and creamy stock into the chicken. Heat through. Add the drained pasta and toss thoroughly to mix well. Serve on warmed plates.
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Preparation 25 minutes Cook 14 minutes Total 39 minutes -
Energy 786 kcal/serving Fat 4.28 g/serving Carbohydrates 182.55 g/serving Glycaemic Index 39 Glycaemic Load 35.96 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3291 | 506 | 10475 | 8350 |
| Energy (kcal) | 786 | 121 | 2500 | 2000 |
| Protein (g) | 39.9 | 6.13 | ||
| Carbohydrate (g) | 94.6 | 14.6 | 345 | 275 |
| Fat (g) | 27.8 | 4.28 | 95 | 70 |
| Fat (saturated) (g) | 8.92 | 1.37 | ||
| Fibre (g) | 5.84 | 0.90 | ||
| Sodium (mg) | 1107 | 170 | ||
| Salt (equivalent) (g) | 2.77 | 0.43 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 161 | 24.8 | 800 |
| Vitamin B-12 (µg) | 0.41 | 0.06 | 1 |
| Vitamin B-6 (mg) | 0.79 | 0.12 | 2 |
| Vitamin C (mg) | 24.3 | 3.74 | 60 |
| Vitamin D (µg) | 125 | 19.4 | 266 |
| Vitamin E (mg) | 2.78 | 0.43 | 10 |
| Zinc (mg) | 3.06 | 0.47 | 15 |
| Calcium (mg) | 78.0 | 12.0 | 800 |
| Folate (mcg) | 289 | 44.6 | 200 |
| Iron (mg) | 6.83 | 1.05 | 14 |
| Magnesium (mg) | 102 | 15.8 | 300 |
| Niacin (mg) | 23.5 | 3.61 | 18 |
| Pantothenic acid (mg) | 3.07 | 0.47 | 6 |
| Riboflavin (mg) | 1.14 | 0.18 | 1.6 |
| Phosphorous (mg) | 488 | 75.1 | 800 |
| Thiamin (mg) | 1.38 | 0.21 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Egg free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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