Wild Mushroom and Chicken Tagliatelle

We are huge fans of HelloFresh in our household. We love food, and we love cooking, but there are times when planning meals and buying ingredients is really hard to fit in with working and all our other engagements. At times like this, we love to indulge in a week or two of Hellofresh family boxes. But, did you know that HelloFresh is a great resource, even when you are not subscribing? They have an absolutely HUGE archive of recipes, from all over the world, including this delicious Wild Mushroom and Chicken Tagliatelle.

The best thing is that they all have really easy-to-follow instructions and can be prepared quickly, meaning you can plan and cook amazing meals really easily, even when receiving boxes is impractical. Last week we tried a mouth-watering Wild Mushroom and Chicken Tagliatelle dish, and we have been given permission to share it with you. Make sure you check out the brilliant HelloFresh recipe archive to find more amazing meals and download printer friendly versions of their recipes.

Wild Mushroom and Chicken Tagliatelle

Ingredients:

• ½ Red Onion
• 2 Garlic Cloves
• 2 tsp Flat Leaf Parsley
• 1 punnet Wild Mushrooms
• ½ Vegetable Stock Pot
• 3 Chicken Thighs
• 200 grams Tagliatelle
• 1 tsp Flour
• 100 grams Crème Fraîche
• ½ Lemon
• 2 tbsp Parmesan Cheese

Method

Pre-heat your oven to 180 degrees. Peel and finely chop half of the red onion and garlic. Finely chop the parsley and thinly slice the mushrooms. Next boil the kettle and mix half your stock pot with 120ml of boiling water in a jug. Stir to dissolve.

Next, coat the chicken thighs in 1 tsp of olive oil and place on a baking tray. Sprinkle on some salt and pepper. Cook on the top shelf of the oven for 25 mins. The chicken is ready when it is no longer pink in the middle.

Heat a large frying pan over medium heat and add 1 tbsp of olive oil. Add the red onion and cook for 2-3 mins until onion is soft and becoming translucent. After this, add the garlic and mushrooms and season with ¼ tsp of salt and lots of black pepper. Cook for a few mins until the mushrooms are cooked through, then turn heat to low.

Meanwhile, bring a large pot of water to the boil for the pasta and add ¼ tsp of salt. Cook the pasta in the boiling water for around 6 mins or until ‘al dente’.

Sprinkle the flour over the mushrooms and stir gently until it has been absorbed. Add the vegetable stock and parsley to the pan. Simmer gently until thickened (this will take about 3 mins). You can add a few tbsp of the pasta water to loosen it up.

Finally, finish the sauce by stirring in the crème fraîche. Add a squeeze of lemon juice and a few more twists of black pepper. Cook gently for 1-2 mins.

Drain the pasta then add it to the pan with the sauce. Chop the chicken into tiny pieces and add this too.

Lastly, add grated cheese to taste, sprinkle with chopped parsley, and serve.

Hassle-free Foodies

Matt and I are both really busy people but we love cooking and we really make sure that our evening meals are something a little special, even during the week. Pasta and Italian cuisine is a real favourite and we love being able to download a great HelloFresh recipe when we are pushed for time.

If you liked this recipe, you might enjoy:

Sri Lankan Chicken with Coconut

Pork Loin Stuffed with Pecorino and Garlic