Chicken and mushroom pasta
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 25g dried porcini mushrooms
- olive oil
- 300g skinless chicken thigh filletssliced
- 4 cloves garlicfinely chopped
- 1 tbsp rosemarychopped
- 500g chestnut mushroomssliced
- 1 tbsp tomato purée
- 250ml Marsala or chicken stock
- 300g penne
- parmesangrated, to serve
- parsleychopped, to serve
Nutrition: per serving
- kcal469
- fat10g
- saturates0g
- carbs62.5g
- sugars0g
- fibre4.8g
- protein28.8g
- salt0.28g
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.
