For those not participating in a healthy January, this comforting, creamy and indulgent pasta dish is for you! I made it with homemade pasta, you can find my recipe for that here. If you don’t fancy making your own, fresh or dried will work just as well.
RECIPE
SERVES 2
Difficulty Level: Rookie
Ingredients:
- 150g pasta (or one quantity of homemade pasta dough)
- 2 chicken breasts
- 3 garlic cloves, crushed
- 1 shallot, finely chopped
- 5 chestnut mushrooms
- 100ml white wine
- 200ml double cream
- 100g butter
- 150g parmesan, grated
- Parmesan shavings, to serve
- Salt and Pepper
Method:
- Wrap your chicken in cling film and bash with a rolling pin until evenly sized.
- Mix the butter with the crushed garlic and rub some of the butter over the the chicken.
- Heat a frying pan over a medium heat and fry the chicken for around 5 minutes until cooked through.
- Remove the chicken and set aside.
- Add the rest of the garlic butter to the pan and allow to melt. Put the shallot in the pan and fry gently until softened (about 5 minutes). Finely slice the mushrooms and add these to the pan towards the end of the shallots cooking time, frying until soft.
- Add the wine and allow to bubble until reduced by around half, stirring and scraping the bottom of the pan.
- Add the cream and bubble for a couple of minutes until slightly thickened.
- Cook the pasta (if using homemade, cook for only 2 minutes)
- Chop the chicken into small pieces and add to the cream sauce.
- Add the grated parmesan and stir until melted.
- When the pasta is cooked, drain, retaining about a cupful of the cooking water. Add the pasta into the pan of sauce and stir to combine. Add a little of the cooking water at a time until glossy and to the consistency you like.
- Season with lots of black pepper and a little salt.
- Serve topped with shaved parmesan.
