This was one of those last minute improvisation dishes (usually the best kind!), that me and the other half cobbled together for dinner tonight! Verdict - absolutely delicious! Definitely one to repeat, but just hope its not one of those that you can never get to taste the same again!
Ingredients (Serves 2)
1 x Large Chicken Breast, diced
3" of Chorizo Sausage, diced into small cubes
5 Nests of Quick Cook Tagliatelle
For the Sauce
1 1/2 oz Butter/Margarine
2 Level tbsp Plain Flour
Small Pinch of Cayenne Pepper
1/2 Pint Milk
Salt & Pepper
10 Small Chestnut Mushrooms
8-10 Green Beans, topped, tailed and chopped into 1/2 inch pieces
Method
1. Spray a thin layer of oil into a frying pan or wok and fry the chicken over a medium heat for approx 3-5 minutes. Add the chorizo and cook for another 5 minutes approx, until the chicken has cooked through and the juices from the chorizo have coated the chicken. Remove from the pan into an oven proof dish with lid, and keep warm in the oven.
2. Put a pan of water on to boil for the pasta. Melt half the butter in the frying pan (use the same pan used to cook the chicken so the flavour of the chorizo infuses the mushrooms and beans) and fry off the mushrooms and green beans over a low to medium heat.
3. Meanwhile, melt the other half of the butter in a saucepan over a low heat. Once melted, add the flour and cayenne, and stir together to form a roux. Stir over the heat for 1-2 minutes. (By now, your pan of water should be boiling - add the Tagliatelle nests and boil for 5-7 minutes)
4. Gradually add the milk, and whisk gently to ensure no lumps occur. Bring to the boil over a medium to high heat, stirring/whisking continuously. Once the sauce starts to boil, reduce the heat down to low and keep stirring for 1-2 minutes until thickened. Season with salt and pepper to taste.
5. Remove the sauce from the heat and add the mushroom/green bean mix to the sauce. Stir through, then add the chicken and chorizo and stir until combined.
6. Drain the cooked pasta and return to the pan, then add the sauce mixture and stir thoroughly until pasta is evenly coated.
2. Put a pan of water on to boil for the pasta. Melt half the butter in the frying pan (use the same pan used to cook the chicken so the flavour of the chorizo infuses the mushrooms and beans) and fry off the mushrooms and green beans over a low to medium heat.
3. Meanwhile, melt the other half of the butter in a saucepan over a low heat. Once melted, add the flour and cayenne, and stir together to form a roux. Stir over the heat for 1-2 minutes. (By now, your pan of water should be boiling - add the Tagliatelle nests and boil for 5-7 minutes)
4. Gradually add the milk, and whisk gently to ensure no lumps occur. Bring to the boil over a medium to high heat, stirring/whisking continuously. Once the sauce starts to boil, reduce the heat down to low and keep stirring for 1-2 minutes until thickened. Season with salt and pepper to taste.
5. Remove the sauce from the heat and add the mushroom/green bean mix to the sauce. Stir through, then add the chicken and chorizo and stir until combined.
6. Drain the cooked pasta and return to the pan, then add the sauce mixture and stir thoroughly until pasta is evenly coated.
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