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
preparation 5 mins • you cook for 13 mins •
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
Before you start, preheat your oven to 190c. Put a pan of salted boiling water on the hob. Have the pasta, mushrooms, garlic & stock beside the hob. Put your 2 pans for the chicken and mushrooms on the hob on a high heat and click here!