Creamy Chicken & Mushroom Tagliatelle



250g button mushrooms, sliced
1 chicken breast, cut into bite size pieces
2 tbsp oil
1 tsp Supreme Coarse Black Pepper
2 tbsp Supreme Garlic Powder
2 tbsp Supreme Onion Powder
1 ½ tsp aromat seasoning
1 tsp dried Italian herbs
340g tin sweetcorn, drained
600ml double cream
500g tagliatelle
Salt to taste
Chopped parsley


Cook the pasta in a large pot of boiling water until al dente. Meanwhile, heat the oil in a large frying pan over medium heat. Add chicken, black pepper and a pinch of salt, cook until fully cooked through and excess moisture has evaporated. Add mushrooms, onion powder, garlic powder, aromat, sweetcorn and Italian herbs, saute until mushrooms are slightly soft. Add cream, simmer for 10 minutes. Check the seasoning then add the pasta, stir well through the sauce. Sprinkle with chopped parsley and serve.

note: aromat is salty, use salt sparingly.

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