Advertisement

2 skinless chicken breasts, cut into bite size chunks

100g pasta bows (you can use other pasta, but I like how they sit flat in the dish)

250g chestnut mushrooms, quartered.

Small handful of chopped fresh parsley

1 clove of garlic, peeled and finely chopped

100ml single cream

100ml chicken stock

Salt

Pepper

preparation 5 mins • you cook for 13 mins • total time 38 mins

Serves 2

Watch a 30 second preview of my cook-along video below

This is a lovely rich, creamy dish that's packed with flavour and really easy to make. By blending half the mushrooms, you get your very own mushroom sauce but still retain enough mushroom chunks to bite on. The crispy edges of the baked pasta provide a perfect crunch to this comforting bowl of food.

Pan to cook the pasta in

Frying pan to cook the chicken

Frying pan to cook the mushrooms

Hand blender (you can use food processor if you don't have a hand blender)

Small saucepan or bowl to blend the mushrooms

Plate or bowl to rest the mushrooms on

Oven proof dish

Spoon to stir

Advertisement

Advertisement

This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!

Preheat your oven to 190c. Put a pan of salted boiling water on the hob with your 2 pans for the chicken and mushrooms on the hob on a high heat .

Pop the pasta into the boiling water, give it a stir and boil for 9 minutes. Your pan for the mushrooms should be getting nice and hot, so add about 2 tablespoons of oil to the pan and add in the mushrooms. Give them a stir about and cook for 5 minutes.

Season the chicken with a good pinch of salt and pepper. Add a tablespoon of oil to the chicken pan and then add the chicken in to sear. Move the chicken around the pan to stop it sticking. Give the mushrooms a pinch of salt and pepper and stir, then keep the chicken moving in the pan, just checking that nothing's sticking. Turn the heat off the chicken leave it to rest in the pan.

Add in the garlic to the mushrooms and cook for a further 30 seconds. Turn the heat off the mushrooms and remove half of the mushrooms to a plate or bowl. Put the mushrooms back on the hob and add in the chicken stock. Give it a stir and then transfer the contents of the pan to your bowl/pan to blend. Blend the mushrooms until you have a course mushroom paste. Add in the single cream and give it a good stir.

Drain the pasta, pop it back in the pan. Pour the blended mushrooms into the pasta and then add the chicken. Add the chopped parsley and the other half of mushrooms and give it a good mix together.

Lastly, pour everything into your oven dish and bake in the oven for 20 minutes. To serve, divide between a couple of bowls or plates and dive in!

I hope that you enjoy it.

Advertisement

All content © 2012 TheAmateurChef.co.uk - Privacy Policy