Chicken and mushroom pasta

Name: Chicken and mushroom pasta
Total time: 20 min
Yield: serves 4
Cuisine: Italian
Ingredients: 25g dried porcini mushrooms; olive oil; 300g skinless chicken thigh fillets, sliced; 4 cloves garlic, finely chopped; 1 tbsp rosemary, chopped; 500g chestnut mushrooms, sliced; 1 tbsp tomato purée; 250ml Marsala or chicken stock; 300g penne; parmesan grated, to serve; parsley chopped, to serve

Preparation and cooking time
- Total time20 mins
Easy
serves 4

Ingredients

25g dried porcini mushrooms
olive oil
300g skinless chicken thigh fillets, sliced
4 cloves garlic, finely chopped
1 tbsp rosemary, chopped
500g chestnut mushrooms, sliced
1 tbsp tomato purée
250ml Marsala or chicken stock
300g penne
parmesan grated, to serve
parsley chopped, to serve

Method

STEP 1
Soak the porcini in 300ml of boiling water for 15 minutes. Drain, reserving the liquid and discarding any grit. Finely chop the porcini.
STEP 2
Heat 2 tbsp olive oil in a large saucepan. Cook the chicken for a few minutes until browned, then scoop out. Add the garlic, rosemary, porcini and chestnut mushrooms to the pan and cook on a high heat with a good sprinkling of salt for about 5 minutes.
STEP 3
Add the tomato purée, porcini liquid, marsala or stock and the chicken. Bring to a simmer and cook until the sauce has reduced by half. Cook the pasta following the pack instructions and toss with the sauce. Serve scattered with parmesan and parsley if you like.