About this recipe:In this dead easy chicken pasta dish, mushrooms and chicken breast pieces are cooked with garlic and onion in butter, then combined with chicken stock and soured cream to finish. The whole lot is tossed with linguine, though any other pasta shape works a treat.
175g sliced fresh mushrooms
1 onion, chopped
900g skinless chicken breast fillets, cut into 2.5cm pieces
4 tablespoons plain flour
1 teaspoon salt
475ml chicken stock
250ml soured cream
340g linguine pasta
1 clove garlic, minced
ground black pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add linguine, and cook until al dente, about 8 minutes. Drain.
Meanwhile, melt butter in a large frying pan over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the frying pan with a slotted spoon; set aside.
Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken stock, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in soured cream. Cook until heated through, but do not boil. Serve over linguine pasta.