Chicken and Mushroom Pasta
Chicken and mushroom pasta is the sort of dinner you can make without much thinking. Save some of the pasta water before you drain it, then use a splash to loosen the cream sauce so it coats everything. The thyme and parmesan finish it off.
Ingredients
Makes 4 servings
- 600g Chicken breast
- 360g Pasta
- 320g Mushrooms
- 240ml Cream
- 5 garlic cloves
- 80g Parmesan cheese
- 12g Fresh thyme
Method
- Cook pasta in salted boiling water until al dente. Reserve pasta water before draining.
- Slice chicken and mushrooms. Fry chicken in oil over medium-high heat 4–5 minutes until golden. Add mushrooms and garlic, fry 3 minutes.
- Add cream and thyme, simmer 3 minutes until sauce thickens slightly. Add drained pasta and toss with a splash of pasta water.
- Stir in parmesan, season generously with salt and pepper to taste.
Nutrition
Per serving: 816 kcal · 57.7g protein · 72.5g carbs · 32.4g fat