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Lemon Chicken Tagliatelle

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I am submitting this recipe following feedback from the Forum when I was seeking Nigella's recipe for her wondeful Roast Chicken Salad. One of the respondents suggested that I should try Chicken Tagliatelle, in searching google I came up with any number of recipes and felt that they appeared a little 'tame' hence I have merged a couple of the recipes and was really happy with the end result which had a real zest to it.

I am submitting this recipe following feedback from the Forum when I was seeking Nigella's recipe for her wondeful Roast Chicken Salad. One of the respondents suggested that I should try Chicken Tagliatelle, in searching google I came up with any number of recipes and felt that they appeared a little 'tame' hence I have merged a couple of the recipes and was really happy with the end result which had a real zest to it.

Ingredients

Serves: 4

Metric Cups
  • 500 grams chicken breasts (soaked in salt water and cut into strips)
  • 8 rashers bacon (cut into squares)
  • 100 grams shitake mushrooms
  • 300 grams mushrooms
  • 200 grams tagliatelle
  • 100 grams frozen peas
  • 1 lemon juice
  • ½ preserved lemon rind
  • 150 millilitres extra virgin olive oil
  • 1 clove garlic (finely grated)
  • 400 grams chicken stock
  • 400 grams fresh cream
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of oregano
  • 1 red onion (finely chopped)
  • 100 grams pinenuts (roasted)
  • grated parmesan
  • chives (chopped to garnish)
  • 17⅔ ounces chicken breasts (soaked in salt water and cut into strips)
  • 8 rashers bacon (cut into squares)
  • 3½ ounces shitake mushrooms
  • 10⅗ ounces mushrooms
  • 7 ounces tagliatelle
  • 3½ ounces frozen peas
  • 1 lemon juice
  • ½ preserved lemon rind
  • 5 fluid ounce extra virgin olive oil
  • 1 clove garlic (finely grated)
  • 14⅛ ounces chicken broth
  • 14⅛ ounces fresh cream
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of oregano
  • 1 red onion (finely chopped)
  • 3½ ounces pinenuts (roasted)
  • grated parmesan
  • chives (chopped to garnish)

Method

Lemon Chicken Tagliatelle is a community recipe submitted by Monty123 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • I heated oil in electric wok and added chicken and bacon and stir fry for a few minutes to seal chicken. Then add mushrooms, onion and oregano.
  • Stir fry for 6-8 mins pour in chicken stock and cook on reasonably high for 10 mins until reduced - once reduced add cream, lower heat and simmer for 5 mins (I did add a small amount of corn flour at this stage) Season with salt and pepper
  • In a seperate bowl I added oil, lemon juice, lemon rind, garlic, salt and pepper and whisked ready for pasta.
  • Cooked tagliatelle as per instructions and added frozen peas two mins prior to pasta being cooked. Drained pasta and peas and let stand for a few minutes then mixed pasta in lemon and oil mix.
  • Now add chicken, bacon and mushroom base in with pasta and mix around and serve - adding roasted pine nuts, parmesan and chives!!!!
  • I heated oil in electric wok and added chicken and bacon and stir fry for a few minutes to seal chicken. Then add mushrooms, onion and oregano.
  • Stir fry for 6-8 mins pour in chicken broth and cook on reasonably high for 10 mins until reduced - once reduced add cream, lower heat and simmer for 5 mins (I did add a small amount of corn flour at this stage) Season with salt and pepper
  • In a seperate bowl I added oil, lemon juice, lemon rind, garlic, salt and pepper and whisked ready for pasta.
  • Cooked tagliatelle as per instructions and added frozen peas two mins prior to pasta being cooked. Drained pasta and peas and let stand for a few minutes then mixed pasta in lemon and oil mix.
  • Now add chicken, bacon and mushroom base in with pasta and mix around and serve - adding roasted pine nuts, parmesan and chives!!!!
  • Additional Information

    Without doubt this was the best pasta dish that I have made, I found the preserved lemon rind added a real zest while the roasted pine nuts and parmesan where great compliments. Not that I would be one to compare the two but I felt that Nigella's Roast Chicken Salad was more appropriate for a lazy Sunday lunch while the chicken tagliatelle was more for an evening meal which was quite filling (also I have to admit that I am an addict - for tabasco and as such I did season to my liking at the end on my bowl only!).

    Without doubt this was the best pasta dish that I have made, I found the preserved lemon rind added a real zest while the roasted pine nuts and parmesan where great compliments. Not that I would be one to compare the two but I felt that Nigella's Roast Chicken Salad was more appropriate for a lazy Sunday lunch while the chicken tagliatelle was more for an evening meal which was quite filling (also I have to admit that I am an addict - for tabasco and as such I did season to my liking at the end on my bowl only!).

    Tell us what you think