Chicken and Mushroom Taglitelle, Creamy White Wine Sauce

I went out for dinner ALONE with the other half this week for what felt like the first time in ages!!! Being pregnant, I did something I never usually do (because I usually drink too much wine to fit in all the food I want) and had three courses! It was so good and I loved my main so I thought I would try and make a slimming friendly version… It was just as good (if not better 😏) 

and will definitely be a regular on the menu in our house from now on.

For two people you will need:

• 1 large Chicken breast, sliced

• 2 handfuls of Mushrooms, sliced

• 1 handful of Broccoli, into small florets

• 6 nests of Taglitelle

• 1tsp Lazy Garlic

• 100ml White Wine (approx 5 Syns depending on alc %)

• 2 tbsp reduced fat Sour Cream (2 Syns)

• 60g Parmesan grated (HexA or 6 Syns if dividing recipe into 2 portions)

• Basil to garnish (optional)

First thing you want to do is boil the kettle and start cooking the Taglitelle and frying off the chicken in a seperate pan, on a high heat with some salt and pepper.

After around 3 minutes, add the mushrooms and garlic to the chicken and fry for another 2 minutes.

Then I add the white wine to the chicken and mushrooms and the broccoli to the taglitelle. You want the wine to reduce by about half.

After around 3 more minutes, the Taglitelle and broccoli should be cooked (taste it to check!), drain it off and add the sour cream to the chicken pan.

I turn off the heat, add the Taglitelle to the chicken with the Parmesan (saving a bit to sprinkle on top) and mix it all together.

I have mine with the remaining Parmesan on top, chopped fresh basil and a tonne of black pepper with some rocket salad on the side.

Using Parmesan as your HexA this works out as 3.5 Syns per portion. You could also use creme fraiche or cream cheese as an alternative to the sour cream if you wanted.

Hope you enjoy it!

L x