BABY BUTTON MUSHROOM ALFREDO

Ingredients 

• 50g Butter
• 3 Cloves of garlic
• 400g Diced Chicken Breast
• 300g Baby button mushrooms
• 300ml cream fraiche
• 20g Parmesan
• ½ Cup pasta water
• 300g Tagliatelle
• Fresh parsley for garnish
• Tenderstem Broccoli

Method 

1. Bring a pan to a medium heat and add the butter. Allow it to melt before adding the garlic. Fry for a few minutes until fragrant.
2. Add the chicken and cook for around 5 minutes until cooked through and then add the mushrooms. Give it a mix and cook for another 5 minutes.
3. Whilst this is cooking, add the tagliatelle to a pot of boiling salted water and cook to the packet’s instructions.
   Add the crème fraiche, parmesan and pasta water to the chicken and mushrooms and combine. Cook for another few minutes.
4. Once cooked, drain the tagliatelle and then add to the pan with the mushrooms and alfredo sauce, and combine.
5. Serve with the tenderstem broccoli and a garnish of fresh parsley (optional).