Pasta with basil, mushrooms and chicken

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. Pasta with basil, mushrooms and chicken

Serves 2

  • 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

To make…

  • 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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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Pasta, Recipes and tagged , , , , , , . Bookmark the permalink.

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