Creamy, tangy chicken and marmalade pasta

Creamy, tangy chicken and marmalade pasta
 


 
 

Ingredients

 
  • 1
    onion, finely diced
  • 250
    ml
    cream
  • 125
    g
    mushrooms, thinly sliced
  • 1
    clove garlic, peeled and crushed
  • 1/2
    tsp
    ginger powder
  • 250
    g
    tagliatelle or pasta of choice
  • 1
    tbsp
    marmalade
  • 3
    lightly poached chicken breasts, diced
  • 1
    tbsp
    olive oil
  • Pitted and halved green olives
  • Salt and ground black pepper to taste
  • 1
    small red pepper, finely diced
  • 1
    flat tsp chicken stock powder
  • 1
    tsp
    mustard powder
  • 1/2
    tsp
    chilli flakes
  • 1
    tsp
    mixed herbs
  • 125
    ml
    Hill and Dale Chardonnay
 
 

Method

 
Cook pasta in rapidly boiling, salted water, to which you've added 1 tsp of oil to prevent it sticking together, until al dente. Whilst pasta is cooking, heat olive oil in a pan over medium heat and lightly fry the onion until translucent. Add all other ingredients except for the cream and the parmesan, mix gently and simmer for about ten minutes, or until pasta is cooked. When pasta is cooked, pour into colander and run cold water over to prevent it sticking together, drain, and put into serving dish. Pour cream over the ingredients in the pan and simmer gently for a few minutes longer, then add ingredients from pan to the pasta, and toss all together. Sprinkle grated parmesan, if desired, according to taste. Serve with the balance of the bottle of Hill & Dale Chardonnay, well chilled. Enjoy!  
 

 

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