Tagliatelle verdi with chicken

Yield: 4 servings

Measure Ingredient
2 \N 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
\N \N ; breasts, cut into
\N \N ; thin strips (1lb)
1 \N 425 gram can chopped tomatoes; (14oz)
375 grams Fresh tagliatelle verdi; (12oz)
\N \N Salt and pepper

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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