2 x tablespoons Napolina Olive Oil
2 x chicken breasts, cut into even cubes
350g Napolina Tagliatelle
300g mushrooms, sliced
1 x onion, chopped
2 x garlic cloves, chopped
250ml double cream
Handful chopped flat-leaf parsley
Parmesan cheese, to serve
Dice the chicken and finely chop the onions and garlic, and slice the mushrooms.
Heat 2 tablespoons of olive oil in a large frying pan.
Add the chicken to the pan and fry until browned.
Add the onions and garlic, cooking lightly to soften.
Stir in the sliced mushrooms and cook for 5 minutes.
Finely chop fresh, flat leaf parsley.
Turning the pan to a low heat, stir in the parsley along with the cream.
Meanwhile bring a large pan of water to the boil, season with salt.
Add 350g of tagliatelle and boil for 8 minutes until al dente.
Drain the pasta and add to the sauce, tossing until all of the pasta is coated.
Serve with the grated Parmesan cheese.
Learn more about how to cook the perfect pasta by visiting our hints & tips page.