This creamy chicken and vegetable tagliatelle recipe is my creation, and is based on a dish that David has chosen a couple of times from a local Italian restaurant in Aberdeen - Rustico. Their dish is a rabbit dish rather than a chicken dish, however, rabbit isn't so easy to get locally, especially during the current Covid 19 pandemic lockdown restrictions that we're currently living in.
I remember the first time he picked it...and I almost picked it too, however, a fish dish on the special board enticed me away from picking it! In hindsight, as much as my fish dish was delicious, I should have picked the rabbit dish!!
The next time I went to the restaurant, it was with a group of girl friends, rather than David, but I'd already decided that was the dish I was going to pick...and it had been on the menu earlier in the week, because I'd checked online!! Sadly for me though, on the night I went, the menu had been changed and I had to pick something different...I chose a pasta dish with chicken and broccoli, which was quite similar to the chicken, broccoli and cheese pasta recipe here on Felly Bull.
I'm sure you'll enjoy making and eating this delicious creamy chicken and vegetable tagliatelle...it's not overly creamy, but you end up with just the right amount of sauce...and don't want it to end when you're eating it!
Tips
- Skinless boneless chicken thighs will also work if you don’t have chicken breast.
- Other vegetables will also work well, eg: asparagus, courgette and broccoli.
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Ingredients
- 1 large chicken breast (approx. 200g), poached in chicken stock (step 1)
- salt and freshly ground black pepper
- 2 tsp olive oil
- 1 medium onion (approx. 120g), chopped
- 1 large clove garlic, crushed
- 40ml white wine
- 2 carrots (approx. 160g), peeled and diced
- 100g frozen peas (or petit pois), defrosted
- 500ml chicken stock
- 40ml double cream - we use Elmlea to reduce the calories
- 150g tagliatelle pasta (fresh or dried)
- 20g freshly grated parmesan cheese, plus extra to garnish
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Instructions
- To poach the chicken in the stock, season both sides of the chicken breast with salt and pepper then put it in a small/medium saucepan on a high heat along with the chicken stock cube or pot you’re going to use for making the stock, and pour in 500ml cold water. When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Reserve the stock that the chicken was poached in to add at step 3.
- Heat the olive oil in a large frying pan or casserole dish on a medium to low heat. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 1 minute, or until beginning to reduce down.
- Add the diced carrots and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, season with salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until the pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), stirring occasionally.
- While the pasta is cooking and the chicken has cooled down, shred it. Add the shredded chicken and defrosted peas to the pasta for the last 5 minutes of cooking. Stir occasionally.
- Stir in the parmesan cheese until it melts through the sauce. Remove the pan from the heat and allow it to sit, covered with a lid, for 5 minutes to allow the sauce to thicken.
- Serve with extra grated parmesan, freshly ground black pepper and maybe some homemade bread on the side!
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Creamy Chicken and Vegetable Tagliatelle
Ingredients
- 1 large chicken breast approx. 200g, poached in chicken stock (step 1)
- salt and freshly ground black pepper
- 2 tsp olive oil
- 1 medium onion approx. 120g, chopped
- 1 large clove garlic crushed
- 40ml white wine
- 2 carrots approx. 160g, peeled and diced
- 100g frozen peas or petit pois, defrosted
- 500ml chicken stock
- 40ml double cream we use Elmlea to reduce the calories
- 150g tagliatelle pasta fresh or dried
- 20g freshly grated parmesan cheese plus extra to garnish
Instructions
- To poach the chicken in the stock, season both sides of the chicken breast with salt and pepper then put it in a small/medium saucepan on a high heat along with the chicken stock cube or pot you’re going to use for making the stock, and pour in 500ml cold water. When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Reserve the stock that the chicken was poached in to add at step 3.
- Heat the olive oil in a large frying pan or casserole dish on a medium to low heat. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 1 minute, or until beginning to reduce down.
- Add the diced carrots and cook for a further 3 minutes, while stirring occasionally. Then, add the stock and cream, season with salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until the pasta is al dente, about 15 minutes (for dried pasta) and about 10 minutes (for fresh pasta), stirring occasionally.
- While the pasta is cooking and the chicken has cooled down, shred it. Add the shredded chicken and defrosted peas to the pasta for the last 5 minutes of cooking. Stir occasionally.
- Stir in the parmesan cheese until it melts through the sauce. Remove the pan from the heat and allow it to sit, covered with a lid, for 5 minutes to allow the sauce to thicken.
- Serve with extra grated parmesan, freshly ground black pepper and maybe some homemade bread on the side!
Notes
- Skinless boneless chicken thighs will also work if you don’t have chicken breast.
- Other vegetables will also work well, eg: asparagus, courgette and broccoli.
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