Chicken Pasta with Mushrooms in Tomato Cream Sauce

    25 min

    An easy meal to make any night of the week. Guaranteed to warm you up. The tomato cream sauce is easier on the waistline, but still has a rich and creamy taste. If you don't want it spicy, omit the cayenne and chilli powder and use some black pepper to taste instead.

    57 people made this

    Serves: 4 

    • 500g spaghetti
    • oil or butter for frying
    • 8 mushrooms, finely chopped
    • 1 onion, finely chopped
    • 1 red pepper, finely chopped
    • 2 chicken breasts, diced
    • 1 (400g) tin chopped tomatoes
    • 125ml passata
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon chilli powder
    • 1/2 teaspoon garlic granules
    • 125ml light soured cream

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Boil spaghetti till al dente. Drain.
    2. Meanwhile, in a frying pan over medium heat, sauté mushrooms, onion and pepper in a bit of olive oil or butter.
    3. Add the chicken pieces, cooking for 5-7 minutes until chicken is browned.
    4. Add the chopped tomatoes, passata, cayenne pepper, chilli powder and garlic granules. Simmer for 10 minutes, stirring occasionally.
    5. Remove from heat and stir in soured cream.
    6. Serve over cooked spaghetti in bowls.

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    Reviews in English (1)


    Absolutely lovely!! Found this on a night when I wanted chicken and pasta but without a jar of sauce. Thank you for sharing.  -  03 Oct 2014