Fresh and Easy
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.
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