Chicken And Chanterelle Mushroom Stew With Tagliatelle - cooking recipe

Ingredients

2 tbsp oil
1 lb skinless chicken breasts, cubed
3/4 lb chanterelle mushrooms, halved
1/2 lb carrots, peeled and cut into chunks
1/2 cup frozen peas
1-2 tsp Dijon mustard
8 oz green tagliatelle
3/4 cup heavy cream
4 stems flat leaf parsley, coarsely chopped

Preparation

Heat the oil in a skillet and sear the chicken pieces for about 3-4 mins until they are browned all over and season. Remove the chicken from the pan and reserve. Cook the mushrooms in the same pan for 3-4 mins, then add the carrots and peas. Stir in the mustard and cook for 1-2 mins.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Add the cream to the mushroom mixture, bring to a boil and simmer for 5 mins. Add the chicken, season to taste and simmer for a further 5 mins.
Add the chopped parsley into the stew, and serve in a bowl with the drained pasta on the side.