Ingredients
400g/14oz white and green tagliatelle
2 tbsp. vegetable oil
400g/14oz boned, skinned chicken breasts, cut into chunks
210ml/7fl oz dry cider
1½ tbsp. wholegrain mustard
15g/½ oz butter
1 large leek, halved lengthways, and finely sliced
80g/3oz mushrooms
100ml/3½fl oz double cream
1 tbsp. snipped chives to garnish
Method
Cook tagliatelle in boiling water for 8 - 10 minutes (or according to packet instructions). Meanwhile, heat 1 tbsp. of oil in a pan and fry the chicken for 8 minutes, turning occasionally, until golden all round. Add cider and mustard. Season and simmer for 5-7 minutes until slightly reduced. Melt butter in a pan, add remaining oil and cook leek for 3 minutes. Add mushrooms and cook for another 2 minutes. Add leek and mushrooms to chicken, stir in cream and simmer for 2 minutes. Toss cider chicken with tagliatelle. Garnish with chives. Serve with garlic and herb bread.
Chef's Tips
An alternative idea to this dish, is to cook the tagliatelle as above. Replace the cider with 7fl oz of white wine, and the chicken with 450g/1lb of mixed mushrooms such as oyster, brown cap, shitake or flat (omitting the 80g/3oz button mushrooms). Cook mushrooms in two batches of 3 minutes each.