Deb’s boozy chicken with creamy pasta

This meal is a tasty and indulgent treat.
CategoryDifficultyIntermediate

This time we’ve got a nice easy meal that’s very filling, and doesn’t take long to make. I'ts also versatile, and would go down well during the week with leftovers, or at a dinner party served with asparagus spears and a glass or two!

A word of warning though, this is a very indulgent dish and is high in fats and calories, so it's a very occasional treat only.

Yields2 Servings
INGREDIENTS
 2 chicken breasts
 115 g mushrooms (sliced or, if button, halved)
 300 g fresh tagliatelle
 250 ml dry cider (just a little more than half a can; don’t waste the rest!!)
 284 ml double cream
 1 tbsp dried mixed herbs
 2 tbsp olive oil
 1 pinch black pepper
 15 g fresh chives (optional)
METHOD
1

Heat the oven to 190C/375F/Gas 5.

2

Sprinkle the chicken breasts with the herbs (over all sides).

3

Heat half the oil in a frying pan and fry the chicken lightly on both sides (be careful as the herbs can burn).

4

Put the chicken into an ovenproof dish and cook for 20 mins. Then take the chicken out of the over, cover in foil and leave to rest.

5

While the chicken is cooking, fry the mushrooms in the remaining oil until browning.

6

Add the cider and heat until only a small amount of liquid remains.

7

While the cider is reducing, cook the tagliatelle and drain.

8

Add the cream to the mushrooms and warm through.

9

Add the tagliatelle to the cream and mushrooms and add pepper to taste.

10

Slice the chicken and serve on a bed of the creamy pasta and sprinkle with the chopped chives.

ALTERNATIVES
11

If you’d rather leave out the alcohol use apple juice instead (Deb’s Sober Chicken?).

12

The creamy tagliatelle works well with cooked chicken (maybe left over from Sunday dinner!), simply slice into bite sized pieces and stir into the sauce at step 8.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 1386
% Daily Value *
Total Fat 81.2g125%
Saturated Fat 38.1g191%
Cholesterol 324mg108%
Sodium 185mg8%
Potassium 835mg24%
Total Carbohydrate 101.4g34%
Dietary Fiber 4.2g17%
Sugars 15.6g

Calcium 11%
Iron 24%
Vitamin D 1420%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 2 chicken breasts
 115 g mushrooms (sliced or, if button, halved)
 300 g fresh tagliatelle
 250 ml dry cider (just a little more than half a can; don’t waste the rest!!)
 284 ml double cream
 1 tbsp dried mixed herbs
 2 tbsp olive oil
 1 pinch black pepper
 15 g fresh chives (optional)

Directions

METHOD
1

Heat the oven to 190C/375F/Gas 5.

2

Sprinkle the chicken breasts with the herbs (over all sides).

3

Heat half the oil in a frying pan and fry the chicken lightly on both sides (be careful as the herbs can burn).

4

Put the chicken into an ovenproof dish and cook for 20 mins. Then take the chicken out of the over, cover in foil and leave to rest.

5

While the chicken is cooking, fry the mushrooms in the remaining oil until browning.

6

Add the cider and heat until only a small amount of liquid remains.

7

While the cider is reducing, cook the tagliatelle and drain.

8

Add the cream to the mushrooms and warm through.

9

Add the tagliatelle to the cream and mushrooms and add pepper to taste.

10

Slice the chicken and serve on a bed of the creamy pasta and sprinkle with the chopped chives.

ALTERNATIVES
11

If you’d rather leave out the alcohol use apple juice instead (Deb’s Sober Chicken?).

12

The creamy tagliatelle works well with cooked chicken (maybe left over from Sunday dinner!), simply slice into bite sized pieces and stir into the sauce at step 8.

Deb’s boozy chicken with creamy pasta