Ingredients

Method

• 1 x 125 g wafer thin smoked chicken, punnet
• 250 g white button mushrooms, cleaned and thinly sliced
• 1 T olive oil
• 1 clove garlic, crushed
• 3/4 cup chicken stock
• 1/2 cup fresh cream
• 2 T garlic chives, snipped
• Sea salt and freshly ground black pepper
• 2 x 250 g fresh tagliolini packets, cooked until al dente
• Parmesan shaved or grated, for serving

Method

Ingredients

Shred the chicken.

Sauté the mushrooms in the olive oil. Stir in the garlic, then add the stock and cream and bring to a bubble.

Stir in the chicken and garlic chives. Check seasoning and toss with the freshly cooked, drained pasta. Sprinkle generously with Parmesan.