This recipe for Chicken And Mushroom Pasta is to continue with the Tandy Tuesday theme of a pasta dish on a Tuesday. This simple and easy pasta dish is sure to be a winner. I used up some left over roast chicken so there was very little actual cooking to do. Chicken has become one of those proteins we eat most often. It is relatively inexpensive and freezes well. To that end I will go to our local chicken farm and purchase freshly slaughtered birds. Another ingredient you will always find in my fridge is mushrooms. In summer I buy whole button or porcini mushrooms and in the winter months when we tend to eat more sauces I buy pre-sliced mushrooms which are cheaper.
Chicken and Mushroom Pasta
- 5 mls olive oil
- 125 g mushrooms sliced
- left over roast chicken chopped
- 15 mls crème fraîche
- handful of pea shoots
- while your pasta is cooking heat the olive oil in a large pan
- add the mushrooms and cook until soft
- add the chicken and the crème fraîche
- you may need to loosen the sauce with some of the pasta water
- add the pea shoots
- toss through the pasta and serve
Olive oil: always use the best you can afford. I use extra virgin, cold pressed oil and buy it in a 5l tin which I then decant.
Mushrooms: look for ones that are firm, and not at all slimy. Try and not wash your mushrooms. If they are a little bit ‘earthy’ then just wipe them off with a kitchen towel and brush them clean.
Roast chicken: as we are only two people in our house, a roast chicken will last several meals. Most supermarkets make really good ones so you could even buy this pre-prepared if you do not have left overs at home.
Crème fraîche: you will always find this in my fridge and I think it goes perfectly well with mushrooms. Thin it out with water or stock to make a lovely sauce when you add it to cooked mushrooms that are seasoned with thyme.
Pea shoots: not a necessity but nice for colour and crunch. Use peas if you cannot find the shoots.