Creamy pasta with chicken and mushrooms — Yann´s food

Prep 10 min

Cook 25 min

Total 35 min

Servings 4 servings

Ingredients

300 g chicken thigh fillet can also use chicken breast
200 g chestnut mushrooms or ordinary mushrooms
350 g pasta
100 g leeks
2 cloves garlic
3 dl cream
2 dl chicken stock
1 dl white wine I always use Sauvignon Blanc from the Rhône Valley
2 tbsp tarragon may be omitted

Instructions

Put a pot of water on to boil for the pasta.
Cut the chicken into suitable pieces. Season with salt and pepper to taste.
Fry the chicken in oil and set aside.
Cut the leek into thin slices, finely chop or crush the garlic.
Fry mushrooms in butter, add leeks and garlic.
Add 2 dl chicken stock and 1 dl white wine, reduce to about half.
Cook pasta.
Put the chicken back in the sauce.
Add cream and bring the sauce to a boil.
Add tarragon and a little pasta water to make the sauce thicker.
Season the sauce with salt and pepper.
Add pasta, stir and serve.

Notes

Tips: Brown the chicken well over high heat before adding the sauce. Good browning gives much more flavour.

Storage: Keeps in the fridge for 2 days. Reheat gently with a little extra cream.

Variations: Swap the mushrooms for spinach and sun-dried tomatoes for a more Mediterranean twist.

Nutrition per serving

Calories: 711 kcal
Carbohydrates: 74 g
Protein: 30 g
Fat: 32 g
Saturated fat: 18 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 8 g
Trans fat: 1 g
Cholesterol: 155 mg
Sodium: 277 mg
Potassium: 685 mg
Fiber: 4 g
Sugar: 7 g

Nutrition values are estimates.