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Creamy Wine & Mustard Chicken Tagliatelle

Updated: 26 Nov 2018

Ingredients

  • Olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 chicken breasts, chopped into 3cm pieces
  • 200g GF tagliatelle
  • 1 tbsp dijon ustard
  • 100ml dry white wine
  • 2 tbsp creme fraiche
  • Lemon juice
  • Oregano (or tarragon)
  • Baby spinach

Method

  1. Boil a large saucepan of water.
  2. Heat the oil in a large fying pan and gently fry the onion for 5 minutes. Add the garlic and fry for another 2-3 minutes.
  3. Turn up the heat and add the chicken pieces. Fry on a medium high heat until the chicken turns golden (about 5 minutes).
  4. Add the pasta to the boiling water and cook according to pack instructions. When you drain it, reserve half a cup of cooking water.
  5. When the chicken is golden, add the mustard then stir in the white wine. Let the wine bubble and reduce for 2 minutes then stir in the creme fraiche, reduce the heat and simmer for 5 minutes until the chicken is cooked through and the sauce has reduced.
  6. Taste and season; stir in the lemon juice and oregano/tarragon.
  7. Add a generous handful of baby spinach and allow to wilt while the pasta drains.
  8. Stir the drained pasta into the sauce with a splash of cooking water and serve immediately.