Ingredients (Two Portions)

• Tagliatelle
• Salt, Pepper, Mixed Herbs
• 250g Garlic And Herb Soft Cheese
• 1/2 Courgette, Slices Quartered
• 100g Mushrooms, Sliced
• 2x Small-Medium Chicken Breasts, Cubed
• 80ml Milk
• Olive Oil

Method

1. Put the tagliatelle on to cook in some lightly salted water
2. Place the courgette and mushrooms into a pan of pre-heated olive oil (I use a saute pan)
3. When these start to cook down and soften add in the chicken and continue to cook on a high heat
4. When the chicken is just cooked through add in the garlic and herb soft cheese, seasonings and milk giving a really good stir to combine and allow to reduce down for about five minutes but you can turn the heat down lower and leave it a little longer to simmer away
5. Put the cooked and drained tagliatelle into the mixture and give a good stir to get well coated before serving

Eating And Storage Tips

I made enough of this recipe for two portions and ate one on the evening and put the other half into a covered glass dish in the fridge for the following day. I then gave it a good blast in the microwave, stirred it up and repeated before serving it back up. Due to the way the sauce is made up it does solidify quite a lot and would make eating this cold a really unpleasant experience. It can stay in the fridge for up to two days.

Whilst there is courgette and mushroom in mine you could easily add onion, finely diced carrots or even right at the end some fresh spinach. I was trying to use up a few things that I had hanging around and I think that the textures of them as they cooked allowed them to blend pretty seamlessly into this dish.

If you don’t have or can’t get hold of soft cheese that is flavoured with garlic and herbs then simply add in fresh garlic and extra seasonings during the cooking process. If you want to give this a bit of a kick you could add fresh or dried chilli in as well.