Chicken And Chanterelle Mushroom Stew With Tagliatelle

• 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

1. 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.
2. 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.
3. Add the chopped parsley into the stew, and serve in a bowl with the drained pasta on the side.

oil, chicken breasts, chanterelle mushrooms, carrots, frozen peas, mustard, heavy cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/18966 (may not work)