Jane's Delicious Garden Blog

Creamy chicken and mushroom pasta

This is a classic. Simple and delicious. 

• Sprinkle dried mixed Italian herbs over two skinless chicken breast fillets. Leave to sit  while you make the salad and prep other ingredients. 
• Finely slice three large garlic cloves
• Cut three big brown mushrooms into thick slices
• Chop a handful of chives and parsley. 
• Cook the chicken breasts in a cast iron pan in a little olive oil until just browned on both sides. Remove and set aside.
• Add more olive oil and add garlic, sauté for a minute or so then add mushrooms. Keep stirring (add more oil if needed) for few more minutes. 
• Slice chicken breasts and add to pan. Sauté and stir for a few minutes. 
• Add a good few grinds of black pepper, a sprinkle of mild chilli flakes and salt to taste. Add a glug of beer. Stir through. Simmer a minute or two. 
• Add a cup of cream and the fresh herbs. Stir through. Add a couple of tablespoons of the pasta water.  Simmer until thickened slightly. Serve with fettuccine pasta. 

Cos lettuce, courgette shoelace and avocado salad. 

A crisp and bright salad. The  perfect complement to creamy pasta. 

• Using a zester, strip a courgette into shoelaces. 
• Mix with white wine vinegar (just a little), pepper, salt and sugar. Toss. 
• Mix with torn up cos lettuce and slices of avocado pear. 
• Top with thin shavings of Asiago cheese and a few grinds of black pepper.