Ingredients

The following ingredients have 2 Servings
  • 25g (1oz) dried porcini mushrooms
  • 1tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 2 boneless, skinless chicken breasts
  • 150ml (5fl oz) white wine
  • 100ml (3½ fl oz) whipping cream
  • 2tbsp chopped fresh tarragon
  • 150g (5½ oz) tagliatelle
  • 115g (4oz) asparagus, to serve

Instruction

  • Pour over enough boiling water to cover the mushrooms. Leave to soak for 30 mins, then drain.
  • Heat the oil in a pan and cook the onion and garlic until soft. Add the chicken and cook for 10 mins, turning occasionally. Add the wine and mushrooms and cook for 5 mins or until the wine has evaporated.
  • Add the cream and cook for 5-10 mins or until the sauce has thickened and the chicken is cooked through. Add the tarragon and season to taste.
  • Cook the tagliatelle according to packet instructions and drain. Cook the asparagus in a pan of simmering water until tender, then drain.
  • Arrange the tagliatelle in the centre of each plate. Scatter with the asparagus, spoon over the chicken and mushrooms, and serve straight away.