This article is going to teach you how to make a quick, easy and delicious chicken and mushroom pasta dish. This is a great dish to make on a lazy Monday afternoon and the great thing about having this dish on a Monday is you can use your left over chicken from the Sunday roast... ummm... yummy! If you didn't have chicken with you roast then fear not, freshly fried chicken breasts work just as well. I love enjoying this dish with a good glass of white wine! You are going to want to go back for seconds so make sure you've prepared enough!
What you will need:
Something to stir with
A sharp cutting knife
Something to bake the pasta in
A hot area designed for cooking
Chicken meat (thigh works best but breast is just as nice)
glass of Sharaz
Coat your chick meat with black pepper and olive oil and leave to one side to marinade, about an hour usually works best but the longer you leave it the more the meat will soak up all the flavours so its really up to you. Prepare your mushies and begin to fry in a suitable pan, I find a bit of water helps to really bring out the flavours and juices. Prepare a large pan of water and bring to the boil. Once the water is boiling its time to add the pasta. When the pasta is ready add the cream, cheese and oregano, give everything a good mix and bake in the oven until the top layer of pasta goes a bit crispy and all of the cheese has melted. Serve with a simply dressed salad on warm plates. A good house wine is never not a good idea either! Just make sure to leave room for your sweet!
For a little twist why not add some fresh basil leaves?
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