Chicken And Chanterelle Mushroom Stew With Tagliatelle

1. 1

   Heat the oil in a skillet and sear the chicken pieces for about 3-4 mins until they are browned all over and season. Remove the chicken from the pan and reserve. Cook the mushrooms in the same pan for 3-4 mins, then add the carrots and peas. Stir in the mustard and cook for 1-2 mins.

2. 2

   Meanwhile, cook the pasta in boiling salted water according to the package directions. Add the cream to the mushroom mixture, bring to a boil and simmer for 5 mins. Add the chicken, season to taste and simmer for a further 5 mins.

3. 3

   Add the chopped parsley into the stew, and serve in a bowl with the drained pasta on the side.

* Per serving · 4 servings · Values may vary.