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Chicken, Herb and Mushroom Tagliatelle - By Jackie, Norwich.

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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20 Minutes
Serves 4 People
Not too Tricky

3 tbsp Mr Hugh's Garlic or Basil Infused Rapeseed Oil (Buy Now)

350g chicken tenderloins, cut into 2cm pieces

20g butter

400g mushrooms, sliced

125ml dry white wine

185ml cream (or creme fresh)

400g tagliatelle

1tsp finely grated lemon rind

2 tbsp lemon juice

2 tbsp chopped fresh marjoram

2 tbsp chopped fresh parsley

100g grated Parmesan



Heat 1 tablespoon of Mr Hugh's Garlic Infused oil in a large frying pan, add the chicken and cook, over medium heat for 3-4 minutes, or until lightly browned. Remove.

Heat the butter and remaining oil, add the mushrooms and cook, stirring, over high heat for 5 minutes.

Stir in the wine, reduce the heat and simmer for 5 minutes, or until nearly evaportated. Stir in the cream and chicken, and simmer for 5 minutes, or until thickened.

Meanwhile, cook the tagliatelle in lightly salted boiling water until al dente. Drain and keep warm.

Stir the lemon rind and juice, majoram, parsley and 2 tablespoons of Parmesan into the sauce. Season, combine with pasta and serve, with the remaining Parmesan.

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