Creamy Pasta with Chicken and Mushrooms
Equipment
Ingredients
Main ingredients
chicken breast (raw)
350 g
mushrooms (fresh)
300 g
pasta (dry)
200 g
cream (liquid)
500 ml
fish broth (liquid)
300 ml
garlic (fresh)
2 cloves
parsley (fresh)
50 g
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
basil (fresh)
1 sprig
Instructions
Prepare ingredients
Cut chicken breast into bite-sized pieces and slice mushrooms. Mince garlic and chop parsley.
Cook pasta
Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente.
Cook chicken
Heat oil in a large pan over medium-high heat. Add chicken pieces and cook until golden brown and cooked through.
Cook mushrooms
Add mushrooms to the same pan and cook until they release their moisture and start to brown.
Add garlic
Add minced garlic to the pan and cook for 30 seconds until fragrant.
Make the sauce
Pour in cream and fish broth. Season with salt and pepper, then bring to a gentle simmer.
Combine pasta and sauce
Add cooked pasta to the sauce and toss to coat evenly. Add chopped parsley and stir to combine.
Serve
Divide pasta between serving plates and garnish with fresh basil leaves.
Original recipe
Storage
Best served fresh. Reheat gently to prevent cream from separating
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