It sounds better in Italian. This is one of those quick, throw together type meals I just love, especially on Girl Guides nights. I drop my daughter off and I’m barely home and then I have to go and get her. We usually opted for takeaway on Thursday night but that’s always expensive and the kids were eating too late.
I also like this recipe with bacon and mushrooms or just mushrooms on their own. You can use any pasta you like. I don’t have this often because I don’t often have cream in the fridge but I’m sure you could substitute the cream with evaporated skim milk, Greek yoghurt, sour cream or cream cheese.
Spaghetti con Pollo e Funghi
1 chicken breast, chopped
1 cup mushrooms, sliced
2 cloves garlic, chopped finely (or crushed)
2 green onions (spring onions), chopped finely
extra virgin olive oil, for frying
250ml cream
parmesan cheese, grated (plus extra for serving)
salt & pepper
500gm cooked spaghetti (or pasta of choice)
- Saute chicken in a little extra virgin olive oil until cooked. Add salt and pepper.
- Add mushrooms, garlic and green onions. Saute for 5 minutes.
- Add cream and allow to thicken for approx 5 mins.
- Add a handful of parmesan chicken to thicken sauce.
- Spoon a little sauce over cooked spaghetti. After placing spaghetti in serving dish, spoon over chicken mixture and sprinkle more parmesan over the top.
I’m linking up with Keith at Chronicles of a Reluctant Housedad and hope he puts this one in his Recipe Shed.
