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1
Fill a large saucepan with water. Add the chicken, sliced onion, parsley, salt and pepper. Cook over moderate heat until water is boiling, reduce heat and simmer for about 40 minutes until the chicken is cooked through. Allow the chicken to cool slightly (about 10 minutes) in the water. Remove the chicken and when cool enough to handle, remove all flesh from the bones. Set to one side. Drain and reserve the stock that the chicken has been cooking in to make the sauce.
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2
While the chicken is cooking, cook the tagliatelle to packet instructions, drain and place is large, shallow baking dish. Turn on oven - moderate heat.
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3
For the mushroom mixture, cook the diced onion in the oil, after about 4 mins add the garlic, mushrooms and capsicum. Cook for a further 3 minutes, then add the garlic and pepper. Cook for a further minute. Remove from heat.
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4
Add the chicken and mushroom mixture to the tagliatelle.
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5
To make the sauce, add the butter to a small saucepan, melt and then add flour. Mix, then add the milk and mustard. Stir a then let simmer and thicken. When starting to thicken, add some of the reserved stock. Keep simmering for a further 5 minutes, or until the sauce is thickened. Add half the cheddar cheese mixture to the sauce to thicken more.
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6
Pour the sauce over the tagliatelle/chicken/mushroom mixture. Sprinkle the remaining cheddar cheese over the dish, and then top with parmesan.
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7
Cover with foil and place in a preheated moderate oven for about 40 minutes.
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8
Serve with salad and crusty bread.
