Mushroom and Chilli Chicken Tagliatelle

Ingredients

• 150g chestnut or closed-cup mushrooms, sliced
• 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
• 2 tbsp red pesto
• 10 black or green olives
• 1 tbsp capers, drained
• Small handful fresh parsley
• Salt and freshly ground black pepper

Method

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, 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.