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Creamy mushroom and chicken pasta

  • 0:20 Prep
  • 0:12 Cook
  • 4 Servings


  • 375g fettuccine
  • 1 1/2 tablespoons olive oil
  • 2 (500g total) chicken breast fillets
  • 1 small brown onion, finely chopped
  • 150g Swiss brown mushrooms, sliced
  • 150g cup mushrooms, sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon fresh lemon thyme leaves
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoons plain flour
  • 1/3 cup dry white wine (see note)
  • 300ml light thickened cream for cooking
  • Grated parmesan, to serve
  • Extra lemon thyme sprigs, to serve


  • 1
    Cook pasta in a large saucepan of boiling water, following packet directions, until just tender.
  • 2
    Meanwhile, heat 2 teaspoons oil in a large, deep frying pan over medium-high heat. Add chicken. Cook for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Rest for 5 minutes.
  • 3
    Meanwhile, heat remaining oil in pan over medium-high heat. Add onion. Cook, stirring, for 2 minutes or until softened. Add mushrooms. Cook for 3 to 4 minutes or until just tender. Add garlic, thyme and lemon rind. Cook for 30 seconds or until fragrant. Add flour. Cook, stirring, for 1 minute or until coated. Add wine. Bring to the boil, stirring. Reduce heat to low. Add cream. Stir to combine. Simmer for 2 to 3 minutes or until heated through.
  • 4
    Thinly slice chicken. Drain pasta. Add pasta and chicken to mushroom mixture. Season with salt and pepper. Cook, stirring, for 1 to 2 minutes or until heated through. Spoon into bowls. Top with grated parmesan and extra thyme. Serve.

Source: taste.com.au


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