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This speedy pasta dish is so silky smooth and only takes 20 minutes to cook! Great for any occasion and packed full of flavour.


Servings

2 people

Total time

30 minutes

Cuisines

Italian

Courses

Dinner


Ingredients

  • 160 g pasta (of your choice)
  • 2 chicken breasts
  • ½ lemon
  • 2 tsp fresh rosemary
  • 1 tbsp extra virgin olive oil
  • 250 g mixed wild and chestnut mushrooms (sliced )
  • 3 tsp garlic puree
  • 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 )


Method

  1. 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.
  2. 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.
  3. Bring a large sauce pan of boiling water to the boil and cook your pasta according to the packet instructions.
  4. 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.
  5. Stir in the parsley, wine, mushroom powder and crème fraîche and season to perfection. Heat through for 2 minutes.
  6. 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!

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