Creamy chicken tagliatelle with tenderstem broccoli. Creamy chicken tagliatelle with tenderstem broccoli Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, creamy chicken tagliatelle with tenderstem broccoli. It is one of my favorites food recipes.

Creamy Chicken and Tagliatelle with mushrooms and bacon. ADD sun-dried tomatoes along with the red pepper paste and cook this a few minutes more before you add the cream. This creamy chicken tagliatelle recipe is quick and easy to make with just a few ingredients. You can have Creamy chicken tagliatelle with tenderstem broccoli using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Creamy chicken tagliatelle with tenderstem broccoli

It's 35 g of plain flour.
You need 35 g of butter.
It's 350 ml of milk warmed but not mandatory just helps blend better.
You need 100-125 g of cheese, grated (Cheddar, Gouda or Gruyere).
Prepare 1 tsp of English mustard (optional but brings out cheese flavour and colour).
It's 200 g of tagliatelle.
It's 1 of chicken breast, diced 2cm sq (approx 170g).
You need 200 g of Tenderstem broccoli, 3-4cm pieces.
You need 5-6 of sun-dried tomatoes, sliced.
It's of Salt and pepper.
You need of Chilli flakes (optional).

I am always on the hunt for delicious pasta recipes with chicken and find myself throwing pasta and chicken together on a regular basis. Cut the chicken, the broccoli and the mushroom in pieces. For the mushroom, I would recommend slices as it's easier to cook. Put the water for the pasta to boil If you have pre-cooked chicken, that's also not bad.

Creamy chicken tagliatelle with tenderstem broccoli step by step

Make the cheese sauce (can be done ahead of time or whilst the pasta is cooking). Melt the butter in a medium pan. Add the flour and stir together for a few minutes to cook out the flour..
With whisk at the ready, add all the milk and whisk like crazy for a minute until all smooth. Stir with a spoon, and cook for a few minutes. Add the mustard if using, and cheese. When the cheese has melted season with salt and pepper and set aside..
Prepare the Tenderstem in a basket ready for steaming over the pasta as it cooks. Add the pasta to a pan of boiling water, and cook according to the packet instructions. Pop the basket over the pasta pan to steam broccoli for 7-9 mins, depending on the thickness of the stalks (just nibble a bit to see when done!).
Whilst this is cooking, get a frying pan with a little oil in it ready to fry the chicken. (Make sure it is all a similar thickness: See below) Season and fry for 7-8 mins, so that it is still tender and juicy, but not pink in the middle..
When the pasta is cooked drain it and retain 2 tbsps of cooking water in the pan. Add 2-3 ladles of the cheese sauce over the pasta and coat the pasta with the sauce..
Then add the Tenderstem, the cooked chicken and sun-dried tomatoes. Stir and serve. Sprinkle with chilli flakes if desired..
Troubleshoot: No Tenderstem? Purple sprouting would work or even wilt in some spinach instead. Pour boiling water over spinach in a colander, and then throw it in after you have coated the pasta in cheese sauce..
Troubleshoot: No steamer? Pop in the pan with the pasta for the last 5 minutes of cooking time.
Troubleshoot: If the chicken breast is fat at one end and thin at the other, cover with foil and hit with a rolling pin to it to make it more even!.

Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Tagliatelle with Tenderstem ® broccoli, Thyme & Melting Tallegio Sauce. A rich and comforting pasta for a cold night.