Chicken mushroom pasta
Serves 2 - 3
Easy
Prep:
Cook:
Make this comforting chicken and mushroom pasta for a quick and easy weeknight dinner – a rich garlic and thyme sauce makes this the ultimate comfort dish
Skip to ingredients
Units:
- 200g penne pasta
- 300g chestnut mushroomssliced
- ½ tbsp olive oil
- 1 tbsp butter
- 4 boneless, skinless chicken thighschopped
- 2 garlic clovescrushed or finely grated
- 2-3 thyme sprigsleaves picked
- 125ml white wine
- 125ml chicken stock
- 125ml double cream
- chunk of parmesanto serve
- handful of parsleyfinely chopped, to serve (optional)
Nutrition: per serving
- kcal662
- fat35g
- saturates18g
- carbs51g
- sugars4g
- fibre5g
- protein28g
- salt0.43glow
Method
step 1
Cook the pasta following pack instructions, then drain, reserving a cupful of the water.
step 2
Meanwhile, fry the mushrooms in a large, dry frying pan over a medium heat until their liquid has been released and evaporated, about 10 mins. Add the oil, butter and chicken thighs, and continue to cook until the mushrooms are golden and the chicken has browned, about 6-8 mins.
step 3
Stir in the garlic and thyme leaves. Season with salt and freshly ground black pepper, then cook for a minute. Pour in the white wine and cook for 2-3 mins until it has reduced by half. Pour in the stock and cook for 8-10 mins until the chicken is cooked through.
step 4
Pour in the double cream, cook for a few minutes to heat it up, then stir in the pasta and the reserved pasta cooking water, if needed to loosen the sauce. Grate over some parmesan and scatter over the parsley, if using, to serve.
