Cooking with NMC Episode 22: Chicken & Turnip Tagliatelle

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

tagliatelle pasta

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are low-carb, while spaghetti is widely available.

Heat half of the olive oil in a non-stick pan and fry the cubed chicken pieces until they are golden brown on both sides. Set the cooked chicken aside once done.

Slice the mushrooms and leeks. Heat the remaining olive oil and fry the mushrooms and leeks until they are noticeably tender. Just before cooking, add the garlic for an additional 2 minutes. Remove, then combine with the chicken.

Peel turnips and cut the ends off flatly and evenly. Slice it, then cut the slices into strips about as thick as tagliatelle.

Boil turnip noodles for 2-3 minutes.

Whisk the egg, yoghurt, and parsley in a small bowl or cup and season with salt and pepper.

When the turnip noodles are done, drain them, return them to the pot off the heat, pour in the egg mixture and toss until evenly coated.

Serve the noodles topped with the chicken, leek, and mushroom mixture, and garnish with grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens