Creamy Mushroom Tagliatelle

Tagliatelle with chicken, mushrooms and creamy mushroom sauce finished with black pepper and parsley.

1. Cook the tagliatelle in salted boiling water according to pack instructions.
2. Meanwhile, heat the oil and fry the chicken for 5 minutes until browned.
3. Add the mushrooms and butter, then cook for a further 3-4 minutes.
4. Combine the sachet contents with the milk in a jug, add to the pan and bring to a simmer, stirring.
5. Heat through for a couple of minutes to thicken, then stir in the Black Pepper, Parsley, cooked pasta and a splash of the pasta water.
6. Heat through, then serve with a little extra Parsley to finish.