Spicy chicken and mushroom pasta

    35 min

    A little bit of heat in an Italian inspired dish. Mushrooms and onions for the base of the creamy sauce. Chicken is lightly doused in spiced flour and fried to form a crispy skin. Serve with your favourite pasta and steamed vegetables or a salad to form a whole meal.


    Gisborne-Hawke's Bay, New Zealand
    5 people made this

    Serves: 2 

    • olive oil for frying
    • knob of butter
    • 1/2 onion, sliced in half rounds
    • 1 large clove of garlic, minced
    • 2 small sticks celery, chopped finely
    • 4 field mushrooms, sliced
    • 4 tablespoons plain flour
    • cayenne pepper to taste
    • chilli powder to taste
    • salt and pepper to taste
    • water as required
    • 2 chicken breasts, skinned and beaten to 1 cm thin
    • 100ml cream
    • 100ml milk
    • 200g pasta of your choice

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook onion, garlic and celery in oil till wilted, add a little butter if you wish. Add mushroom and cook till it softens. Remove mix from pan.
    2. Mix flour, cayenne, chilli, salt, pepper in a plate. Dip flattened chicken breasts in chilled water, then in the flour mixture.
    3. Add more oil to the frying pan if required. Add coated chicken. Cook chicken until juices run clear. Then remove from the pan.
    4. Add cream and milk to the pan, stir then return the mushroom mix to the pan. This is the sauce.
    5. Put water on to boil and cook the pasta, as directed on the packet. (You can do this step while doing the previous steps.)
    6. Serve pasta with a hearty dollop of sauce with the chicken.

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    Reviews in English (1)


    Made this for my Husband with what we had in the fridge. Turned out quite nice.  -  06 Nov 2012