2 cups chicken fillet cut into bite size pieces400g white button mushrooms chopped250ml fresh cream¼ cup milk2 tablespoon cake flour¼ cup oil½ packet ( 250g ) tagliatelle pastaSalt and coarse black pepper to taste or white pepper2 tablespoon crushed garlic
Boil the pasta with 1 tablespoon salt and 1 teaspoon oil till al dente. Drain.In a non stick pan, add the oil and heat, fry the mushrooms till the water evaporates. Add the garlic and fry for a minutes. Add the chicken and season with salt and pepper. Use course pepper, not fine, or white pepper.Once the chicken is done, add the flour and mix well. Then pour in your cream and milk. Mix.Add the pasta.Garnish with fresh thyme.