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Chicken, Mushroom and Creme Fraiche Penne
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Use leftover chicken meat, if you have it, in this very easy pasta sauce combining it with one of it's best friends, the mushroom.
Ingredients
At a glance
Categories
Serves
2
- 250g mushrooms (about 6 large white mushrooms or equivalent fancy ones)
- 100g leftover chicken (a decent couple of handfuls)
- 100ml creme fraiche (or cream if that's your preference, but I love the sour-side)
- 100ml white wine
- 250g penne
- 1 teaspoon thyme (dried is fine)
- olive oil
- S&P
Method/steps
- Put on the pasta to boil
- Chop the mushrooms and saute in a little olive oil
- Once they are cooked, after about 3 minutes, sprinkle in the thyme, add the white wine and reduce by about half
- Stir in the shredded chicken and heat through (you could also use diced fresh, in which case start with the chicken and then add the mushrooms etc once it is done)
- Drain the pasta and add the mushroom and chicken mixture to it, stir in the creme fraiche/cream and serve immediately with either a green salad or a bit of baguette if you are after a real carb rush.
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