Creamy Mushroom & Chicken Tagliatelle

Wed, 4 March 2020

Ingredients

(2-4 Servings)

• 2 boneless chicken breasts, diced small
• 2 cups (300g) sliced portobello/chestnut mushrooms etc.
• 1 Tbsp. butter
• 2 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• 1 tsp dried oregano
• Salt & pepper
• 2 cups any milk
• 2 tsp corn flour (or 2 Tbsp of plain flour)
• 2 Tbsp fresh herbs to garnish

Serving suggestions:

• Cooked tagliatelle, potatoes, rice or any carbohydrates
• Crispy breadcrumbs

Instructions

1. Heat the butter in a sauté or frying pan on high heat.
2. Add the diced chicken and mushrooms to the pan with the thyme, oregano and season with salt and pepper.
3. Allow the chicken and mushrooms to stir fry for 2 minutes then add the garlic and sauté until fragrant (about 2 minutes).
4. In a small bowl combine corn starch and milk. Stir until starch is completely dissolved then add to the pan.
5. Bring to a boil and let simmer without a lid at high heat for about 5-10 minutes until the sauce has thickened and cooked through.
6. Adjust Season with salt and pepper.
7. Garnish with fresh herbs & crispy breadcrumbs on top.
8. Serve with pasta, potatoes or rice (Low carb, low calorie option, try Cauliflower or broccoli rice).