Thursday 3 December 2015

Chicken Mushroom Pasta in Creamy Tomato Sauce

I tried out this yummy recipe for our weekly pasta night and it turned out great, even my little one loved it. It's a tomato based sauce with added cream and parmigiano reggiano ;).

It's an easy meal to make and perfect for weeknight dinners. Do give it a try.

You need :

Olive oil
1 tbsp butter
1/2 chicken breast, boneless, skinless (cut into small pieces)
10 button mushrooms , sliced
1 big onion, sliced
4 cloves garlic, grated (I love to grate garlic as it gives more flavour)
1 small can tomato basil pasta sauce
dried italian herbs, salt, black pepper powder, dried chilli flakes (use according to your flavour needs as I did not measure)
1/2 cup thickened / cooking cream
parmigiano reggiano ( about 1/4 cup)

spaghetti / pasta of choice (cooked al dente) - I used angel hair pasta - for 3 persons

Method :

Heat some olive oil in a pan and add butter. Once it melts, add in onion and grated garlic, saute.
When onion turns brown, add in chicken pieces and mushrooms.

Mix well. and let it cook. Once chicken is nearly cooked, add in the pasta sauce and let it come to a simmer. Add in herbs, chilli flakes, salt, black pepper powder, Mix well and close with a lid, cook for about 10 minutes on low heat. You may add in a little hot water if too thick. Turn off heat. Add in the cream and parmigiano reggiano and mix.

You can now add in the pasta, mix it all together and serve it hot,

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