Meaty creamy tagliatelle recipe

  • Serves 6
  • 15 mins to prepare and 40 mins to cook
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Customer recipe by Jamie Henley
Added 86 months ago

Heat the oven to 180°C, 160°C fan, gas 4.

Heat the oil in a heavy based frying pan, add the onions and cook gently for a few minutes to soften.

Stir in the chicken breasts and bacon and cook for 5 mins each side until lightly browned.

Meanwhile, heat a large pan of salted water to the boil, add the tagliatelle and cook according to packet instructions until ‘al dente’, tender yet still with a slight bite.

Add the mushrooms to the chicken, bacon and onion and cook for a few more minutes. Pour in the cream, mustard, herbs and seasoning, warm through and tip into a heatproof dish - add the al dente tagliatelle and stir until thoroughly mixed.

Sprinkle over the cheese and bake for 20 minutes until the chicken is cooked through and the cheese melted. Serve spoonfuls of the meaty creamy tagliatelle with a few sage leaves and garlic bread, if you like.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1tbsp olive oil
  • 2 onions, chopped
  • 4 boneless, skinless chicken breasts, cut into chunks
  • 5 rashers bacon, chopped
  • 10 chesnut mushrooms, sliced
  • 250g (9oz) tagliatelle
  • 300ml single cream
  • pinch of English mustard
  • 1tbsp torn herbs, such as sage or parsley
  • 50g (2oz) cheddar cheese, grated
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