MARINATED OLIVES

Indulge in our vibrant Marinated Sweet Peppers, a delightful medley of colorful bell peppers expertly marinated in a zesty blend of herbs and spices. Each bite bursts with sweet and tangy flavors, making them the perfect accompaniment to any dish or a tasty snack on their own. Brighten your palate with this fresh and flavorful treat!

Marinated sweet peppers

Avocado Slices

Pasta, creamy white sauce, mushrooms and prime cuts of succulent chicken

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 liters). Add tagliatelle and cook according to package directions until al dente (typically 7–9 minutes for fresh, 9–11 for dried). Reserve 1 cup (240 ml) of pasta cooking water, then drain pasta and set aside.

Cook pasta

While water heats, pat chicken breasts dry and season both sides with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When butter foams, add chicken and cook 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces. Keep skillet with pan drippings for the next step.

Prepare and cook chicken

If needed, add remaining 1 tbsp olive oil and 1 tbsp butter to the same skillet and heat over medium-high. Add sliced mushrooms in a single layer (work in batches if crowded) and cook undisturbed 3–4 minutes until browned. Stir in chopped shallot and minced garlic and cook 1–2 minutes until fragrant and softened. Sprinkle in thyme, 1 tsp salt and 1 tsp black pepper and cook 30 seconds more.

Sauté mushrooms and aromatics

Pour in the white wine (or 2 tbsp extra chicken stock if not using wine) to deglaze, scraping up browned bits from the bottom of the pan. Let wine reduce by about half, 1–2 minutes.

Deglaze pan

Add chicken stock to the skillet and bring to a gentle simmer. Let reduce 2–3 minutes to concentrate flavor. Lower heat to medium-low and stir in heavy cream. Simmer gently 3–4 minutes until the sauce begins to thicken slightly.

Stir in grated Parmesan until melted and smooth. Add lemon juice, chopped parsley, and adjust seasoning with additional salt and pepper to taste.

Return sliced chicken to the skillet and toss to coat in the sauce. If sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached (you may not need the whole cup).

Add drained tagliatelle directly to the skillet (or combine pasta and sauce in a large warm serving bowl). Toss gently to coat pasta evenly with sauce and distribute mushrooms and chicken. Cook together 1 minute to marry flavors.

Serve immediately, topped with an extra sprinkle of grated Parmesan and chopped parsley. Offer freshly ground black pepper at the table.

tagliatelle (fresh or dried)

boneless skinless chicken breasts

olive oil

unsalted butter

mixed mushrooms (cremini/white/button), sliced

garlic cloves, minced

shallot, finely chopped (or small yellow onion)

fresh thyme leaves (or 1/2 tsp dried thyme)

salt

black pepper, freshly ground

dry white wine (optional, for deglazing)

chicken stock (low sodium)

heavy cream (or double cream)

Parmesan cheese, finely grated

lemon juice (fresh)

fresh parsley, chopped

salt (to taste)

black pepper (to taste)

CHICKEN & MUSHROOM TAGLIATELLE

Make CHICKEN & MUSHROOM TAGLIATELLE Recipe in just 40m. Pasta, creamy white sauce, mushrooms and prime cuts of succulent chicken

Chicken & Mushroom Tagliatelle Recipe

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