Truffled Double Chicken Tagliatelle
in a mushroom sauce
A recipe conveniently customised just to your liking.
Tags:
Egg(s) not included
•Quick
•Family Friendly
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Egg
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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
640 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
Energy (kJ)3968 kJ
Energy (kcal)948 kcal
Fat24 g
of which saturates10 g
Carbohydrate90.3 g
of which sugars3.8 g
Dietary Fiber4.6 g
Protein101.9 g
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Divide the truffle mushroom pasta between plates.
- Slice the crumbed chicken and serve on top.
