Lemon Chicken Tagliatelle

A community recipe by Monty123

Not tested or verified by Nigella.com

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.

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 shiitake 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 shiitake mushrooms
10⅗ ounces mushrooms
7 ounces tagliatelle
3½ ounces frozen peas
1 lemon juice
½ preserved lemon rind
5 fluid ounces 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!).