This Chicken and Mushroom Tagliatelle recipe uses no cream, but to thicken the sauce I’ve picked up the French Roux method which uses butter and plain flour.
It has a cleaner palette compared to cream but I will probably recreate this recipe using cream in future just to see how it would taste like otherwise. Also, there is something magical about mushroom and dry sherry or more known as Apera in down under. Actually come to think of it, mushroom creates magic with anything else, like mushroom and butter.
For Chicken and Mushroom Tagliatelle you need shallot, carrots, chicken, thyme, chicken stock, egg pasta tagliatelle, button mushrooms, garlic, dry sherry, butter, flour, parsley, salt, pepper, olive oil.
Place the chicken chunks into a bowl and add salt and pepper to coat the chicken pieces well. Leave it to marinate.
Heat up a pan with olive oil. When the oil is hot, fry the chicken till each side is seared brown. Add the shallots, thyme and carrots into the pan and stir fry to combine well.
Add the chicken stock and sherry into the mixture and let it simmer for 5 minutes. Drain set the chicken and vegetables aside and reserve the stock.
For Chicken and Mushroom Tagliatelle Recipe cook the pasta according to the packet instructions until al-dente.
Add the butter into the pan and then the minced garlic and mushrooms. Fry the mushrooms till softened. Add the flour and using a whisk, gradually add the stock into the pan and keep whisking till form a roux (sauce begins to thickened). Add the chicken and vegetables and let the sauce heat through.
When the tagliatelle is cooked, drain well and add into the pan. Turn off the heat. Season well with salt and pepper. Then toss in the chopped parsley.
Mix pasta and sauce well. If the sauce is too thick, add a bit of the pasta water into the pan gradually till it reaches the consistency you preferred.