Pasta with Creamy Chicken and Parmesan Sauce
Ingredients:
300g pasta (fusilli, penne or tagliatelle)
2 chicken fillets
250g chopped Parigi mushrooms
200ml fresh cream
1 onion, finely chopped
2 cloves garlic, minced
50g grated Parmesan cheese
2 tbsp olive oil
Salt and pepper….
Fresh parsley to garnish (optional)
Method:
Cook the pasta:
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Cook the pasta in a large pan of boiling salted water according to the instructions on the packet. Listen to them and reserve.
Cook the chicken:
While the pasta is cooking, heat 1 tbsp olive oil in a pan.
Cut the chicken fillets into pieces and return to the pan until golden and cooked through. Salt and pepper. Remove from the pan and reserve.
Creamy sauce preparation:
In the same pan, add the other tablespoon of olive oil and stir the onion and garlic until translucent.
Then add the chopped mushrooms and cook until golden and their cooking water has evaporated.
Pour the sour cream into the pan, add the parmesan and stir well. Let it simmer for a few minutes until the sauce thickens slightly. Season with salt and black pepper to taste
Assembly:
Add the chicken pieces to the sauce, then stir in the drained pasta. Stir well to coat the pasta with the sauce.
Service:
Serve the pasta hot, topped with fresh parsley for a touch of color. You can also sprinkle a little more parmesan if you like.
Preparation time: 15 minutes
Cooking time: 20 minutes
Kcal: 450 kcal per serving
Serves: 4 servings
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