Creamy Chicken & Mushroom Pasta

Method

1. 1

   Start by chopping the chicken into small chunks, season with salt and pepper

2. 2

   In a pan fry the chicken in a little olive oil, once cooked through and starting to brown, remove from the pan and set aside to stop it overcooking

3. 3

   Add the diced onion and mushrooms to the same pan and stir together, add the white wine and plenty of cracked black pepper

4. 4

   Cook the veg until softened, then add the chicken stock

5. 5

   Simmer the stock until it has reduced down by about 3 quarters (leaving a small amount of liquid)

6. 6

   Meanwhile, boil the pasta until al dente, drain and set aside

7. 7

   Once stock has reduced, add the Parmesan and the creme fraiche, stir together, then add the cooked pasta.

8. 8

   Simmer together for a few minutes, you can add a splash of water to loosen the sauce if needed, and/or a little more creme fraiche to make it extra creamy

9. 9

   Serve between two bowls and enjoy!