Chicken alfredo recipe
 Creamy, luscious, cosy chicken alfredo for dinner please! Pasta made perfect has never been easier or more delicious. All the family will adore this recipe and it might become an all-time favourite. 400g/14oz chestnut mushrooms1 tbsp olive oil4 banana shallots, finely chopped100g/3½oz pancetta or bacon lardons2 garlic cloves, crushed6 skinless, boneless chicken thighs, cut into 3cm/1in pieces1 tbsp Dijon mustard100ml/3½fl oz chicken stock150g/5½oz crème fraîche300g/10½oz fettucine or tagliatelle1 unwaxed lemon, finely grated zest and juice small handful fresh tarragon, leaves picked, roughly chopped, plus extra for garnishsalt 400g/14oz chestnut mushrooms 1 tbsp olive oil 4 banana shallots, finely chopped 100g/3½oz pancetta or bacon lardons 2 garlic cloves, crushed 6 skinless, boneless chicken thighs, cut into 3cm/1in pieces 1 tbsp Dijon mustard 100ml/3½fl oz chicken stock 150g/5½oz crème fraîche 300g/10½oz fettucine or tagliatelle 1 unwaxed lemon, finely grated zest and juice small handful fresh tarragon, leaves picked, roughly chopped, plus extra for garnish salt Method Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms.Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes.Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through.Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain.Taste and season the sauce, then stir in the lemon zest and juice and tarragon.Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately. Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms. Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms. Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes. Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through. Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through. Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain. Taste and season the sauce, then stir in the lemon zest and juice and tarragon. Taste and season the sauce, then stir in the lemon zest and juice and tarragon. Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately. Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately.