Chicken And Mushroom Tagliatelle

• 2 tbsp olive oil
• 1 lb skinless chicken breast fillets, cut into long, thin strips
• 8 oz baby portobello mushrooms, sliced
• 3.5 oz cherry tomatoes, halved
• 2/3 cup dry white wine
• 2 cups creme fraiche
• 4 tbsp wholegrain mustard
• 2 tbsp fresh parsley leaves, chopped
• 10 oz tagliatelle, cooked

1. Heat olive oil in a frying pan over high heat. Sear chicken for 4-5 mins, until golden and cooked through. Remove from pan and keep warm.
2. Add mushrooms and tomatoes to pan and cook for 3-4 mins. Set aside with chicken.
3. Add wine to pan and boil until reduced by 1/2. Add creme fraiche, mustard and chopped parsley and heat through. Toss with tagliatelle, chicken and vegetables.

olive oil, chicken, baby portobello mushrooms, cherry tomatoes, white wine, crueme fraueeche, wholegrain mustard, parsley, tagliatelle

Taken from recipes-plus.com/api/v2.0/recipes/30086 (may not work)