Chicken in creamy garlic sauce with mustard, baby spinach, sun-dried tomatoes, butter tagliatelle nest

Preparation time: 40 min

• To do list before the clas

  Warm up your chicken stock.

  For this recipe you will need :

  1 cutting board
  1 chef knife
  1 paring knife
  2 clean kitchen towels
  2 large pots
  2 big plates
  1 bowl
  2 little pots
  1 little cup for the sauce
  1 kitchen tongs
  3 large spoons
  1 colander

• Prep

  Cut the chicken in cubes
  Slice the green onion.
  Finely chop the sundried tomatoes

• Creamy chicken

  In a large pot, with a dash of olive oil, cook the chicken for about 4 min on each side. Season with salt. Add the mustard and mix well. Remove the chicken from the pot and put aside.

  In the same pot, pour the cream and the chicken stock, garlic and parmesan cheese. Whisk the cream while cooking at high heat until the mix thicken.

  Lower the heat at medium, add the spinach and the tomatoes. Let cook for few minutes and add back the chicken in the sauce. Keep cooking for 5 minutes at low heat.

• Tagliatelle

  Ina pot of salted boiling water, cook your pasta according to the instructions (usually about 6 to 8 minutes).

  Drain and quickly rince under a bit of cold water to stop the cooking process.

  Just before serving add a big spoon of butter and pepper.

• Plating

  Arrange the pasta in a shallow bowl and make a nest of pasta using your ladle.
  In the nest pour some chicken with the creamy sauce. Pour a bit of sauce on the pasta as well.

  Garnish with green onions