You could make this quick and delicious pasta supper as a vegetarian dish but I love this with leftover shredded roast chicken as part of my ‘one chicken, three suppers’ weekly menu plan. The basil gives it a lovely fresh flavour and cuts through the richness of the creamy mushroom sauce. Adding plenty of freshly ground black pepper and a generous dusting of Parmesan makes it a real treat.
- Dried pasta of your choice – roughly 2 handfuls per person
- 200g baby chestnut mushrooms, sliced
- 20g unsalted butter
- 30g pack of fresh basil (tarragon is also lovely)
- 1 tsp Dijon mustard
- 1 garlic clove, crushed into a paste
- Salt and black pepper
- Leftover roast chicken, shredded
- 150ml double cream
- 20g Parmesan
- Put the pasta on to cook according to the packet instructions – usually about 12 minutes in boiling salted water.
- Melt the butter in a sauté pan on medium heat. Add the garlic and sliced mushrooms and cook for a few minutes until golden.
- Pour in the cream and mustard, season with a pinch of salt and plenty of black pepper.
- Drain the pasta and reserve a little of the water. Add the pasta to the sauce and stir. If the sauce is too thick, loosen it with a little of the water.
- Stir in the chicken and basil to wilt it slightly. Check for seasoning. Add a little more mustard or black pepper to taste.
- Serve in warm bowls topped with grated Parmesan.
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