BlogDinnerMushroom and Chilli Chicken Tagliatelle

Mushroom and Chilli Chicken Tagliatelle

Mushroom and Chilli Chicken Tagliatelle

Serves 2


200g tagliatelle or linguine

1 tbsp olive oil

250g skinless, boneless chicken breasts, sliced

1 small red onion, thinly sliced

1 garlic clove, thinly sliced

1 small red chilli, deseeded and thinly sliced

10 cherry tomatoes, halved

150g chestnut or closed cup mushrooms, sliced

2 tbsp red pesto sauce

10 black or green olives

1 tbsp capers, drained

Small handful fresh parsley

Salt and freshly ground black pepper


  1. Put the tagliatelle or linguine into a large saucepan and cover with plenty of boiling water. Add a pinch of salt and cook for 8-10 minutes, according to pack instructions.
  2. Meanwhile, heat the oil in a frying pan and cook the chicken over a medium-high heat for 5-6 minutes, stirring often. Add the onion, garlic and chilli and cook for a further 2-3 minutes.
  3. Add the tomatoes and mushrooms to the chicken, cook for 3-4 minutes, then stir in the pesto sauce, olives and capers. Add a splash of hot water (about 2 tbsp) and keep warm over a low heat.
  4. Drain the tagliatelle or linguine in a colander and return it to the saucepan. Stir in the chicken pesto mixture and heat for about 1 minute, stirring gently. Serve, sprinkled with parsley and black pepper.