Chicken and Mushroom Tagliatelle

Ingredients

• 500g tagliatelle pasta
• 1 packet ROYCO® Creamy Mushroom Sauce
• 600g skinless boneless chicken thighs quartered
• 15ml butter (OR margarine)
• 15ml oil
• 1 onion chopped
• 250g mushroom sliced
• 250ml grated courgettes
• 4-5ml hot mustard powder
• 5ml wholegrain mustard
• A squeeze of lemon juice
• 125ml milk
• 15ml parsley chopped

METHOD

• Cook the tagliatelle in boiling water for 6-8 minutes.
• Prepare the ROYCO® sauce according to packet instructions.
• Heat the butter and oil in a pan and brown the chicken thighs quickly. Remove them from the pan.
• Add the onion to the pan and fry until pale golden. Add the mushrooms, grated courgettes, and fry for 2-3 minutes until cooked.
• Mix the mustard powder into the whole grain mustard then add to the onions with the ROYCO® sauce, milk and the chicken. Bring to the simmer.
• Serve on a bed of tagliatelle, sprinkled with parsley.
• Squeeze some lemon juice over the meal before serving

Recipe from Royco.co.za

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