Simple pasta meals are a thing of beauty, no fuss or fancy ingredients.. just quality ingredients and a gorgeous taste! So next time you want a simple but nutritious meal, why not give this one a go?
I’ve made this a few times, the main things I vary are the types of mushrooms and the ‘style’ of pasta.
This one, I think, lends itself to being piled high on a lovely thick ribbon pasta tho as it’s a nice thick creamy sauce..
Should feed 4
2 T olive oil
3 chicken breasts
salt and pepper to taste (min 1t of each!)
2 T butter
1 kg mixed mushrooms, sliced (equal amounts Shiitake, and Swiss brown are gorgeous!)
1 shallot, sliced (or use red onion or white .. whatever really .. )
1 clove garlic, minced finely
1 T fresh thyme
2 T white flour
1/2 c white wine
1-1/2 c chicken stock
2 T fresh parsley – finely chopped
4 servings pasta
Heat a large pan and place a large pot of water on high and add a heaped helping of salt..
Lightly salt and pepper each side of the chicken breasts. Add oil to skillet then add the chicken and allow to brown on both sides, it should take no more than 5 minutes per side.
Remove from the pan and cover with tin foil. (Put it on a plate so you can tip the juices from it back into the sauce along with the meat..)
Reduce heat to medium low and add the butter. Once the butter has melted add mushrooms and crank up the heat. Cook, stirring now and then until mushrooms are starting to colour.
Meanwhile, cook the pasta – draining once done. One day remind me to post my home made pasta making pics .. it’s not that hard, honest .. but not so sure it’s worth it cos there are so many places that sell yummy fresh pasta now!
Add garlic, onion, thyme and a bit more salt and pepper to the mushroom sauce. Cook for another 2 minutes. Sprinkle flour on top of mushroom mixture and cook, stirring for one minute.
Add wine and bring to a high heat to burn off the booze. All of 4 mins tops .. Then stir in the stock and cream. Go easy on the stock at first and add more if the sauce gets too thick..
Slice chicken breasts into bite size pieces and add to the sauce .. simmer for 2 mins to reheat the chicken .. then add the parsley just before serving.
Serve over the top of your pasta (or bung it all in the pasta pot and stir the sauce thru if you prefer) ..
Goes great with a nice rocket salad and my oh so wicked garlic bread ..