Tagliatelle verdi with chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves; crushed | |
| 2 | tablespoons | Capers |
| 1 | tablespoon | Chopped fresh tarragon |
| 2 | tablespoons | Oilve oil |
| 125 | grams | Mushrooms; sliced (4oz) |
| 500 | grams | Skinless; boneless chicken |
| ; breasts, cut into | ||
| ; thin strips (1lb) | ||
| 1 | 425 gram can chopped tomatoes; (14oz) | |
| 375 | grams | Fresh tagliatelle verdi; (12oz) |
| Salt and pepper | ||
Directions
Lightly fry the garlic, capers and tarragon in the oil for about 5 minutes.
Add the mushrooms and chicken and continue cooking for a further 5 minutes.
Add the tomatoes to the pan and simmer, covered, for about 15 minutes.
Season with salt and pepper.
Meanwhile, cook the pasta in plenty of boiling water following the packet instructions, then drain well.
Place the pasta in a serving bowl and either top with the sauce or toss the pasta in the sauce.
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