Truffled Chicken Tagliatelle
in a mushroom sauce
Today's Italian job is sure to make sure everyone around the table has a tasty meal. This delicious chicken pasta dish is served with a fresh tomato salad.
The quantities provided above are averages only.
Ingredients
65 grams
Creme Fraiche
(Contains: Milk)
150 grams
Mushrooms
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Wheat, Egg May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
1 sachet(s)
Truffle Zest
320 grams
Irish Chicken Breast
2 unit(s)
Garlic
Not included in your delivery
2 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Cooking steps
- Boil a large pot of salted water for the tagliatelle.
- Sandwich each chicken breast between two pieces of baking paper or cling film.
- Pop onto a board, then give it a bash with the bottom of a pot until it’s 1-2 cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Beat one egg (per 2P) in a medium bowl.
- Pop the breadcrumbs into another bowl, season with salt and pepper.
- Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.
- Pop a large pan over high heat with enough oil to completely coat the bottom.
- Once hot, carefully lay the chicken into the pan.
- Reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.
- Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before you add the chicken.
- When the water boiling, add the tagliatelle and bring back to the boil.
- Cook until tender, 3-4 mins. Once cooked reserve some pasta water and drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Meanwhile, place another pan over high heat with a drizzle of oil.
- Add the mushrooms and garlic. Season with salt and pepper and fry until browned, stirring, 5-6 mins.
- Meanwhile, take 1 egg (per 2P) and separate the yolk from the white (reserve the white to use later). Whisk the yolk, creme fraiche and truffle zest together.
- Once the mushroom is cooked, remove the pan from the heat. Stir through the truffle sauce and drained pasta.
- Add a splash of pasta water to loosen if necessary. Season to taste with salt and pepper.
- Divide the truffle mushroom pasta between plates.
- Slice the crumbed chicken and serve on top.
