Baked Chicken Tagliatelle With Mushrooms And Peppers Recipe

Ingredients for Baked Chicken Tagliatelle With Mushrooms And Peppers

• Tagliatelle Pasta Noodles
• Roasting Chicken
• 1 small onion, diced
• 1 tbsp chopped fresh parsley
• Salt
• Pepper
• Water
• Oil
• Garlic Clove
• Red Bell Pepper
• Sliced Mushrooms
• Fresh Ground Pepper
• Plain Flour
• 2 tbsp butter
• 1 cup milk
• Low Fat Cheddar Cheese
• Parmesan Cheese
• Grainy Mustard

How to Make Baked Chicken Tagliatelle With Mushrooms And Peppers

1. Preheat oven to 350°F (175°C).
2. Cook 1 lb tagliatelle according to package directions. Drain and set aside.
3. While pasta cooks, remove skin from 1.5 lbs boneless, skinless chicken breasts. Season with salt and pepper.
4. In a large pan, heat 1 tbsp cooking spray. Add 1 small diced onion and 1 tbsp chopped fresh parsley. Cook until softened, about 5 minutes.
5. Add chicken to the pan. Cook until browned on all sides. Pour in 1 cup chicken broth. Bring to a simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through.
6. Remove chicken from pan and let cool slightly. Shred chicken and set aside. Reserve the cooking liquid.
7. In the same pan, heat 1 tbsp cooking spray. Add 8 oz sliced mushrooms, 1/2 cup sliced bell peppers (any color), and 2 cloves minced garlic. Sauté for 5-7 minutes, until softened.
8. In a small saucepan, melt 2 tbsp butter. Whisk in 2 tbsp all-purpose flour until smooth. Gradually whisk in 1 cup milk and 1 tbsp Dijon mustard until smooth.
9. Simmer until thickened, about 5 minutes. Stir in 1/2 cup of the reserved chicken cooking liquid.
10. Stir in 1 cup shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
11. Combine cooked tagliatelle, shredded chicken, and mushroom mixture in a large baking dish.
12. Pour cheese sauce over the tagliatelle mixture. Top with 1/2 cup shredded Gruyère cheese (optional) and 1/4 cup grated Parmesan cheese.
13. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes, or until golden brown and bubbly.
14. Serve immediately with a side salad and crusty bread.