Tagliatelle with mixed mushrooms and vegetables
- 500 g mixed mushrooms (button mushroom, shiitake, pioppino)
- 1 small head broccoli, broken into florets
- 2 large carrots
- 1 chicken breast, cubed
- 300-400 g tagliatelle
- 2 tablespoons green pesto
- oil, salt and pepper
Fry the diced chicken breast in a little oil, adding a little water if necessary, until golden brown. Add the diced vegetables and season with salt and pepper. Finally add the mushrooms and sauté together. Stir in the pesto
and serve immediately with the cooked tagliatelle.
This dish can be served with grated parmesan and toasted seeds as well.