Creamy chicken and mushroom pasta
Recipe by500 grams fettuccine
3 medium chicken breasts
60 ml chicken stock
60 ml white vinegar
1 punnet button mushroom, sliced
2 cloves garlic, crushed
80 ml cream
1 pinch salt and milled pepper
2 tbsp Italian parsley
Prep. Time → 20 min
Cook Time → 15 min
1. Cook pasta in salted water until al dente.
2. Drain, rinse and set aside.
3. Poach chicken in stock until cooked through.
4. Remove from pot and reserve a little liquid.
5. Allow chicken to cool, then shred.
6. Heat reserved stock and wine together in a hot non-stick pan.
7. Add shredded chicken, mushrooms and garlic, and cook for about 3 - 5 minutes, or until slightly brown.
8. Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened.
9. Add cooked pasta to sauce and toss to combine.
Serve with a green salad.
main courses February 14, 2012 07:33
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