And here we are back at Monday again? The weekends flyyyy by so quickly! I hope you had a wonderful mothers day..
Mondays for me is a day where I want a quick and tasty meal. Don't ask me why it's not like Mondays are as a rule particularly busy but I tend to start the week either lacking motivation or with tons of it, nothing in between. So either I can't be bothered making anything that will take more than 30 or so minutes or I wear myself out doing washing/cleaning that the outcome is the same. Call it Monday-itis cooking.
I actually make this one ahead of time, cover it in aluminium foil before school finishes and pop in the oven with it off until 40 minutes before dinners starts. The top goes a little crispy and I love that. But you can serve it straight away if you like too!
300g dry tagliatelle
1 onion, finely diced
2 rashers of bacon finely diced or piece of speck 3cm x 4cm squared, finely diced
2 cloves garlic, minced
4 chicken thighs, roughly diced
1/2 cup dry wine
10 medium sized button mushrooms
50g parmesan cheese, finely diced
Boil some water in a large saucepan and add your tagliatelle. Meanwhile fry your onion, garlic and bacon in a heavy set pan or large saucepan and heat until onion becomes translucent
Add chicken, mushrooms and white wine, simmer until chicken is cooked and mushrooms are soft.
Add cream and parmesan and simmer until thickens.
Mix through tagliatelle and some freshly chopped parsley.
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