Pasta with chicken and mushroom cream sauce

    Pasta with chicken and mushroom cream sauce


    43 people made this

    About this recipe: Straightforward recipe that is always guaranteed to please!

    Serves: 4 

    • 450g farfalle (bow tie) pasta
    • 1 tablespoon butter
    • 4 chicken breast fillets
    • 1/2 onion, diced
    • 12 shiitake mushrooms
    • 250ml double cream
    • 1 teaspoon salt to taste
    • 1 tablespoon coarsely ground black pepper

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in a large frying pan over medium heat. Cook chicken breasts until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Fry onion until soft. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.

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