Peppercorn Chicken Pasta

Peppercorn Chicken Pasta


4 chicken fillets cut into strips

100g button mushrooms, sliced

1 large onion, chopped

1 red pepper, sliced
1 clove garlic
1cup milk
2 egg yolks
300ml fresh cream

2tsp crushed peppercorns

225g green tagliatelle

2tsp mustard

1tsp cornflour

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.

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