I have been invited to Tuscany to experience some of their hospitality and yummy food. It is not an area I know so I am very much looking forward to a mini-break with some other bloggers.
Tuscany will also offer a last hurrah of sunshine as the weather here at home isn’t looking so great. Therefore it will be fabulous to enjoy feeling the sun for a few days before Autumn and Winter arrives! I am also looking forward to wearing my summer clothes for the last time this year!
One of the activities we are trying in Tuscany is a pasta-making masterclass which I am super excited about. I am really looking forward to making pasta the authentic way. However, before I go I thought I’d try out one of Hello Fresh recipes and I opted for Wild Mushroom and Chicken Tagliatelle. This is my attempt to not make the family to jealous that I am off travelling whilst they work and go to school! I know they will be well looked after though as my mother in law is coming to stay which is a treat for the kids as they love being with their nan.
Ingredients for Wild Mushroom and Chicken Tagliatelle
6 Chicken Thighs, 1 Red Onion, 2 punnets Mushrooms, 1 Vegetable stockpot, 400 grams Tagliatelle, 200 grams Creme Fraiche, 4 Tbsp Parmesan, 2 tsp Flour, 1 Lemon
Pre-heat your oven to 180 degrees. Peel and finely chop half your red onion and garlic. Finely chop your parsley and thinly slice the mushrooms. Boil your kettle and mix half your stock pot with 120ml of boiling water in a jug. Stir to dissolve.
Coat the chicken thighs in 1 tsp of olive oil and place on a baking tray. Sprinkle on some salt and pepper. Cook on the top shelf of the oven for 25 mins. Tip: The chicken is ready when it is no longer pink in the middle.
Heat a large frying pan over medium heat and add 1 tbsp of olive oil. Once warm, add the red onion and sweat for 2-3 mins until translucent. Add the garlic and mushrooms and season with ¼ tsp of salt and lots of black pepper. Cook for a few mins until the mushrooms are cooked through, then turn heat to low.
Meanwhile, bring a large pot of water to the boil for the pasta and add ¼ tsp of salt. Cook your pasta in the boiling water for around 6 mins or until ‘al dente’. Tip: ‘Al dente’ means the pasta is cooked through but has a hint of firmness left in the middle.
Sprinkle the flour over the mushrooms and stir gently until it has been absorbed. Add the vegetable stock and parsley to the pan. Simmer gently until thickened (about 3 mins). Add a few tbsp of the pasta water to loosen it up.
Finish the sauce by stirring in the crème fraîche. Add a good squeeze of lemon juice and a couple more twists of black pepper. Cook gently for 1-2 mins. Drain your pasta then add it to the pan with the sauce. Chop the chicken into tiny pieces and add this too.
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