Chicken Forestière with Tagliatelle

Tagliatelle is long, flat ribbon shaped pasta. Pasta is a fat-free, low sodium food that is ideal for a weight loss plan. It also has high satiety value i.e. it fill you up and you will not feel hungry that frequently.

    This combination does not exist.

    Salted Butter 5.0 grams

    Salted Butter

    Double Cream 25.0 ml

    Double Cream

    Garlic 5.0 grams


    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Tagliatelle 83.0 grams


    Shallots 10.0 grams


    Green French Beans 65.0 grams

    Green French Beans

    Button Mushrooms 65.0 grams

    Button Mushrooms

    Fresh Thyme 2.0 grams

    Fresh Thyme

    Chicken Stock By Let's Cook 50.0 ml

    Chicken Stock By Let's Cook

    Chicken Breast 150.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 936.0 kcal
    • |
    • Protein : 66.0 g
    • |
    • Fat : 19.0 g
    • |
    • Carb. : 125.0 g
    Your Pantry Essentials
    Utensils: pan | pot |
    Pantry: salt and pepper | your preferred cooking oil | water |
    Prepare your Ingredients
    Keep the chicken out of the fridge 15 minutes before cooking to bring it to room temperature.
    Garlic: peel and mince
    Shallots: peel and mince
    Button Mushrooms: wash, dry and slice
    Green French Beans: wash, dry and trim off the ends
    Thyme: wash, dry and pick out the leaves, discard the stocks
    Flat leaf Parsley: wash, dry and chop
    Chicken breasts: cut into small cubes.
    Boil the Pasta and the French Beans
    In a pot bring water to a vigourous boil (approximately 4 litres of water from every 200g of dry pasta). Add some salt and then add the pasta. It should cook in 8 minutes. Once it’s cooked, drain out the water and keep the pasta aside.
    Just like for the pasta, bring some water to a boil. Add some salt and then add the green french beans and cook for about 3-4 minutes or until you think they’re cooked enough. Drain out the water and keep the beans aside. While they’re warm toss them in the butter, season if required.
    Sauté Chicken Breasts And Mushroom
    Season the chicken cubes before sautéing. Heat some oil in a pan. Now place the chicken cubes in the pan and brown them. Once they start to brown add in the button mushrooms. Sauté for about 2 minutes. Remove and keep aside.
    Prepare the Sauce and Serve
    Add a little more oil to the same pan and sauté the garlic and shallots for about 3 minutes. Add back the chicken and mushrooms. Now add the chicken stock, parsley, thyme and seasoning. Bring it to a simmer and let it cook for around 10 minutes, uncovered. Add the cream. Mix well. Now toss in the pasta and mix well.

    Serve topped with green beans.