Chicken, mushroom and tarragon pasta bake

1. Method

2. Preheat oven to 180c of 350f. Add pasta to a saucepan of boiling water and cook for approx 10-15 mins, you want it to have a bit of a bite left to it, don’t let it go too soft.
Spray a frying pan with some non stick spray, add the chicken, tarragon, and season with some salt and black pepper. Cook the chicken until golden and then remove from pan. Set aside.
Add the onion, garlic and mushrooms. This is where you will need the stock. Keep adding the stock slowly a bit at a time, once that bit reduces, add some more. Do this until the mushrooms and onion, start to go a nice golden colour.
Return the chicken to the frying pan and add the remainder of the stock and lower the heat right down.
In a bowl, mix together the eggs, 1/4 of the cheese, and the mustard. Using a spoon, ladle in a couple of spoonfuls of the pasta water into the egg mixture. This is to ensure it doesn’t cook to quickly once you add it to the pan.
Stir the pasta into the chicken and mushrooms, remove from heat and stir in the egg mixture. Transfer it all to an ovenproof dish and top with the remainder of cheese.
Bake in the oven for approx 20 mins or until it has gone golden on top.
Serve on it’s own or with a side salad.