Chicken Mushroom & White Bean Tagliatelle
A creamy, hearty pasta dish that combines chicken, mushrooms, and white beans for a quick and filling weeknight meal.
Ingredients
Pasta
- 250 g tagliatelle Use as per package instructions
Main Ingredients
- 2 pieces chicken breasts, diced Can use leftover roasted chicken to save time
- 200 g mushrooms, sliced Any type of mushrooms can be used
- 1 can white beans, drained and rinsed Cannellini or butter beans can be used
- 2 cloves garlic, minced
- 1 piece onion, chopped
- 250 ml chicken broth Can substitute with vegetable broth for vegetarian version
- 2 tablespoons olive oil
- to taste Salt and pepper
- to garnish Fresh parsley, chopped For garnish
Instructions
Preparation
- Cook the tagliatelle according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until onions are translucent.
- Add the diced chicken and cook until browned.
- Stir in the sliced mushrooms and cook until they soften.
- Add the white beans and chicken broth; season with salt and pepper. Simmer for about 5-7 minutes.
- Combine the cooked tagliatelle with the chicken and mushroom mixture.
- Garnish with parsley before serving.
Notes
Serve hot and top with extra parsley or a little grated cheese if desired. Pair with a simple salad.