This is one of the grown ups favorites in our house. Although to be fair I’ve never tried the kids with it, and they generally love everything.
I’ve noticed over the last few weeks blogging seems to be making me a better person, I find myself thinking, “what nice things can we cook so I can blog them?” or “what can I do with the kids today?”, this can only be a good thing. So tonight I have forced Hunky Husband to cook me this lovely pasta dish, so I can share it with you all. I even got him to be in some photos, which he was very shy about!
- 3 Chicken Breasts
- 90g Mushrooms
- 100g Blue Cheese
- 300ml Double cream
- 200g per person Tagliatelle
- Salt and pepper
- olive oil
Put a pan of water on to heat up, with a splash of oil and a pinch of salt. While it’s coming to the boil, chop the chicken and mushrooms. Pop a bit of oil into a large frying pan, leave it to heat for a minute or so, then add the chicken, and cook for a few minutes, until you can’t see any raw bits, then add the mushrooms. Again, cook for a few minutes, before pouring over the cream. If you’d like a healthier version you can use single cream, it just takes a little longer to thicken up. Sprinkle in the blue cheese, a pinch of salt and pepper and give it a good stir.
Around now, add the tagliatelle to boiling water and cook to the packet instructions (around 10 minutes)
Leave the blue cheese mixture to simmer, stirring regularly, until it thickens into a nice sauce. This takes about 10 minutes for us, but depends how thick you want it.
Once the pasta is cooked, drain it, and put it in with the sauce and mix it all together so the pasta is well coated.