SERVED WITH TAGLIATELLE
4 chicken fillets cut into strips
100g button mushrooms, sliced
1 large onion, chopped
1 red pepper, sliced
1 clove garlic
2 egg yolks
300ml fresh cream
2tsp crushed peppercorns
225g green tagliatelle
2Tbs sesame seeds
salt and pepper to taste
chopped parsley for garnishing
Sauté red pepper, crushed garlic and onion in a little butter or oil. Add peppercorns.
Add chicken and milk and cook for 8-10min.
Add mushrooms and cook for ±5min.
Mix together the cream, mustard, cornflour, egg yolks and seasoning, then add to pan.
Heat until simmering.
Meanwhile, cook pasta according to directions, and toss in butter and sesame seeds.
Arrange pasta on serving dish and pour chicken mixture over.
Garnish with chopped parsley.