The Sunday Mail
Susan Read
THE festive season is synonymous with quality family time. This week we have a delicious hearty rich meal highly recommended for your holiday feasts.
This hearty pasta dish was submitted in the “Shirley Cripps Recipe Diary of 2001”.
Ingredients: (Serves 6)
Two tablespoons extra virgin olive oil;
One onion chopped;
Two cloves garlic, finely chopped;
650g button mushrooms, clean and sliced;
Half cup chicken stock;
Three cups cooked chicken breast, flaked;
Half cup cream;
Four tablespoons parsley, chopped;
Salt, freshly ground black pepper seasoning, to taste;
Nutmeg, grated;
400g tagliatelle pasta;
Parmesan cheese, freshly grated.
Method
Heat the oil in a large deep frying pan and sauté the onion and garlic until soft and golden.
Add the mushrooms and cook until the moisture is evaporated.
Add the chicken stock, lower the heat and simmer for 15 minutes.
Add the cooked chicken, cream, parsley, nutmeg, salt and black pepper. Stir and cook uncovered for another 5 minutes. While preparing the sauce, cook the tagliatelle pasta in boiling salted water, or as written on the packet instructions (8 to 10 minutes).
Drain the pasta then immediately add the sauce, mix well.
Remove from heat and sprinkle the Parmesan cheese before serving.
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