Creamy Chicken and Mushroom Tagliatelle

Serves 4

Recipe Tags


    • 2 tablespoons jovial Reserve Extra Virgin Olive Oil
    • 1 clove garlic, minced
    • 1 pound ground chicken (or turkey)
    • 1 pound mushrooms, cleaned and cut in ¼-inch slices (a mix with some wild mushrooms is nice)
    • 2 tablespoons butter
    • 1 tablespoon parsley, minced
    • ½ teaspoon salt
    • Black pepper to taste
    • 2 tablespoons dry white wine
    • 3 cups whole milk
    • 3 cups chicken stock (or bone broth)
    • 2 small sprigs of thyme
    • 1 box jovial brown rice egg tagliatelle
    • ½ cup Parmigiano Reggiano, grated


    1. In a 12-inch skillet, cook oil, garlic and ground chicken on medium-low heat until the meat begins to brown.
    2. Add mushrooms, butter, parsley, salt, and black pepper and cook covered until the mushrooms are soft. Depending on how thickly you have sliced your mushroooms, that can take from 5 to 10 minutes. Let the mixture brown and stick to the pan, but if it starts to burn, add a little water.
    3. Add wine and cook uncovered until the wine evaporates.
    4. Add milk and chicken stock and let come to a boil. Add thyme.
    5. Add the tagliatelle nests to the pan, pressing gently to submerge in the liquid.
    6. Turn the heat to low, cover the skillet, and cook for 5 minutes. Uncover, and using a fork or wooden spoon, gently begin to unravel the noodles. Cover and cook for 10 minutes, maintaining a nice simmer and stirring occasionally, until the pasta is cooked. Turn off heat. Discard thyme.
    7. Add the cheese and serve right out of the skillet.

    Additional Tips

    You can easily make this recipe vegetarian by substituting jovial organic chickpeas for the chicken, and cooking them together with the mushrooms, while substituting vegetable broth or water for chicken stock.