Chicken & Mushroom Tagliatelle

  • Preparation Time:
    15 mins
  • Cook Time:
    15 mins
  • Serves:
  • 500 g tagliatelle pasta
  • 1 packet ROYCO® Creamy Mushroom Sauce
  • 600 g skinless boneless chicken thighs quartered
  • 15 ml butter (OR margarine)
  • 15 ml oil
  • 1 onion chopped
  • 250 g mushroom sliced
  • 250 ml grated courgettes
  • 4-5 ml hot mustard powder
  • 5 ml wholegrain mustard
  • A squeeze of lemon juice
  • 125 ml milk
  • 15 ml parsley chopped
  • Cook the tagliatelle in boiling water for 6-8 minutes.
  • Prepare the ROYCO® sauce according to packet instructions.
  • Heat the butter and oil in a pan and brown the chicken thighs quickly. Remove them from the pan.
  • Add the onion to the pan and fry until pale golden. Add the mushrooms, grated courgettes, and fry for 2-3 minutes until cooked.
  • Mix the mustard powder into the whole grain mustard then add to the onions with the ROYCO® sauce, milk and the chicken. Bring to the simmer.
  • Serve on a bed of tagliatelle, sprinkled with parsley.
  • Squeeze some lemon juice over the meal before serving


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