Week 10 - Chicken and mushroom pasta

Chicken and mushroom pasta is a great meal for the end of the day.

4 chicken thigh fillets, boneless skinless
1 teaspoon dried basil
Salt and pepper, to season
1 tablespoon olive oil, divided
1 onion, chopped
4 cloves garlic, minced 
250 g chestnut mushrooms, sliced
1 chicken stock pot
Extra salt and pepper, to taste
300 g uncooked penne pasta
1 cup fresh grated parmesan cheese
A handful of fresh parsley, chopped


Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.

Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
Garnish with fresh parsley and extra parmesan, if desired





 

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