Tagliatelle with chicken, mushrooms and broccoli in a creamy basil sauce
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
  • 30ml olive oil
  • 45ml butter
  • 600g chicken fillets cut into strips
  • 250g brown button mushrooms, sliced
  • 90ml basil pesto
  • 250ml chicken stock
  • 500g broccoli
  • Salt and freshly ground black pepper
  • 250ml cream
  • 250g tagliatelle (cooked according to packet instructions)
  • Feta cheese, crumbled (2 wheels)
  • Fresh basil leaves
  1. Heat the olive oil and butter in a heavy based sauce pan. Stir fry the chicken fillet strips until brown.
  2. Add the mushrooms and sauté until brown.
  3. Add the basil pesto and mix making sure all the chicken pieces and mushrooms are covered with the pesto.
  4. Add the chicken stock and broccoli by and season with the salt and pepper.
  5. Cook the sauce on low heat for 8 to 10 minutes or until the broccoli is all dente.
  6. Add the cream and heat through but do not cook.
  7. Spoon the sauce over the cooked pasta and garnish with the crumbled feta and fresh basil leaves.
  9. Use spiralized babymarrows (gourgettes) if you are on a low carb diet.
  10. Add 2 finely chopped hot peppers with the pesto if you prefer a spicy dish.
  11. Use rocket pesto or coriander pesto as a variation.
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/tagliatelle-chicken-mushrooms-broccoli-creamy-basil-sauce/