Pasta with Chicken, Cream and Mushroom Sauce Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Boneless chicken breasts3 (Part Boned)
 Onion1 Small, quartered
 Carrot1 , chopped roughly
 Bouquet garni1
 Black peppercorns3 (A Few)
 Water1⁄2 Pint (300 Milliliter)
 Dry sherry2 Tablespoon
 Butter2 Ounce (50 Grams)
 Button mushrooms8 Ounce, thinly sliced (250 Grams)
 Garlic2 Clove (10 gm), crushed
 Chopped fresh rosemary1 Teaspoon
 Extra virgin olive oil1 Tablespoon
 Dried pasta12 Ounce (Farfalle, Penne Or Fusilli, 375 Grams)
 Plain flour1 1⁄2 Tablespoon
 Double cream1⁄4 Pint (150 Milliliter)
 Fresh rosemary2 Tablespoon (For Garnish)
 Salt To Taste
 Pepper To Taste

Directions

MAKING
1) In a saucepan, combine the chicken with the carrot, onions, bouquet garni and peppercorns.
2) Pour the water and sherry, if desired. Allow to boil, then cover and poach the chicken on a low heat for 20 minutes until just tender.
3) In another saucepan, add the mushrooms, garlic, rosemary, salt and pepper to taste in the melted butter and saute over a medium heat, stirring ocasionally for 5 minutes.
4) Turn off the heat and remove the mushrooms in a bowl with a slotted spoon.
5) In a large saucepan, allow the water to boil, mix in the oil and 1/2 teaspoon salt. Add and boil the pasta, uncovered, over a medium heat for 10 minutes, or as per the instructions on the packet.
6) Remove the chicken, strain and reserve the poaching liquid. Slice the chicken into strips, discard the bones and skin.
7) Heat the mushroom cooking liquid, sprinkle the flour, stir and cook for 1-2 minutes. Then gradually beat in the chicken poaching liquid.
8) Stir and allow to boil, reduce the heat and stir in the chicken, cream, mushrooms and seasoning. Simmer over a medium heat, stir occasionally and cook for 5 minutes until the liquid is thickened.
9) Drain the pasta and remove in a serving bowl, then pour over the sauce and toss to mix well.

SERVING
10) Garnish with the fresh rosemary and serve immediately with a mixed salad.
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