1 handfull fresh parsley (chopped, plus extra to sprinkle )
5 tbsp white wine
3 tsps porcini mushroom powder
200 ml half fat french crème fraîche
salt and pepper
fresh parmesan (optional, grated )
Place the chicken on top of a sheet of baking paper and sprinkle the rosemary, squeeze the lemon juice and season with salt and pepper. Cover with more baking paper and bash with a rolling pin until flattened out.
Cook the chicken on a griddle pan for about 10-15 minutes (or until cooked through) and leave to rest. Then slice into thin pieces.
Bring a large sauce pan of boiling water to the boil and cook your pasta according to the packet instructions.
Heat the oil in a frying pan on a medium heat, add all the mushrooms and fry until they go golden brown. Add the garlic and cook for 1 minute.
Stir in the parsley, wine, mushroom powder and crème fraîche and season to perfection. Heat through for 2 minutes.
Drain the pasta and add to the mushroom mixture. Add the chicken, stir until everything is coated in the sauce. Sprinkle with fresh parsley and grated parmesan. Enjoy!
View the recipe instructions at Globe Scoffers
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