|200g / 7oz of cooked leftover chicken or fresh uncooked (see Cook's Notes above)|
|250g / 8½ oz dried tagliatelle|
|2 garlic cloves|
|1 small onion|
|5 rashers of unsmoked streaky bacon|
|250g / 8½ oz of flat or shiitake mushrooms|
|225ml / 7½ fl oz of chicken stock (see Cook's Notes above|
|200ml / 7 fl oz double cream|
|30g / 1oz parmesan cheese|
|2 level teaspoons of dried oregano|
|2 tablespoons of extra virgin oil|
|Salt and pepper to taste|
Outside of Italy tagliatelle is much less popular compared to the ubiquitous spaghetti. Both are made from the same pasta mixture it's just the shape which is different. There is no definitive definition of the shape of tagliatelle but a with of 8mm and a thickness of 1mm is generally considered to be best.
The real reason for using tagliatelle compared to spaghetti is that the broader and thinner shape of tagliatelle allows it to absorb more of the accompanying sauce's flavour. It's also easier to spoon or fork up an equal mix of pasta and sauce when the pasta is flat.
Even in British supermarkets you can now buy different types of tagliatelle, the flavourings often give the pasta different colourings, green being the most common. For the chicken stock we used the ready made ones which are also now found in most supermarkets. Even the good quality ones are reasonably priced and they do taste better.
If you are using leftover cooked chicken for this recipe, don't fry the chicken in the first step (just fry the bacon), instead add the cooked chicken at the same time as you add the cream.
Recipe by Sue Mason
While the meat is cooking, put a pan with plenty of water on to boil. Add the tagliatelle and lightly boil for about ten minutes (see the instructions on the pack).
Grate the Parmesan cheese.
When the chicken stock has finished cooking lower the heat slightly and pour in the double cream. Stir it in well gently simmering for five minutes. Don't allow it to boil.
Taste the sauce and add salt and pepper to taste.