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Creamy mushroom and chicken pasta recipe
Creamy mushroom and chicken pasta recipe
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Quick lemony mushroom chicken pasta - an irresistible all-season dish.
Ingredients:
  • 375g fettuccine
  • 27.30 gm olive oil
  • 2 (500g total) chicken breast fillets
  • 1 small brown onion, finely chopped
  • 150g Swiss brown mushrooms, sliced
  • 150g cup mushrooms, sliced
  • 3 garlic cloves, crushed
  • 20.00 ml fresh lemon thyme leaves
  • 1 tsp finely grated lemon rind
  • 2 tsp plain flour
  • 82.50 gm dry white wine (see note)
  • 300ml Cooking Cream
  • Grated parmesan, to serve
  • Extra lemon thyme sprigs, to serve
Instructions:
  • Boil pasta in a large saucepan following package instructions until al dente.
  • Heat 2 teaspoons of oil in a large deep frying pan over medium-high heat. Brown and cook the chicken on each side for 5 minutes. Transfer to a plate, cover, and let it rest for 5 minutes.
  • Once the chicken is resting, heat the remaining oil in a pan over medium-high heat. Sauté the onion until softened for about 2 minutes. Then, add the mushrooms and cook until just tender for 3 to 4 minutes. Stir in the garlic, thyme, and lemon rind and cook until fragrant for about 30 seconds. Sprinkle in the flour and stir until coated for 1 minute. Pour in the wine and bring to a boil while stirring. Lower the heat to add the cream, stirring to combine. Simmer for 2 to 3 minutes until heated through.
  • Slice the chicken into thin pieces. Drain the pasta. Combine the pasta and chicken with the mushroom mixture. Season with salt and pepper, then cook while stirring for 1 to 2 minutes until heated through. Serve in bowls and sprinkle with grated parmesan and extra thyme before serving.

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