Recipes

Mushroom and chicken pasta

Heat the oil in a frying pan and fry the chicken for 3 – 4 minutes, until cooked through. Set aside.

In the same pan cook the mushrooms for 3 minutes and reserve with the chicken.

Heat the chicken stock, lemon zest, lemon juice and butter in a pan. Once hot add the tomatoes and cook for 2 minutes.

Stir in the reserved chicken and mushrooms and add the pasta. Stir and cook over a moderate heat for 2 – 3 minutes until hot.

Finally stir in the Parmesan cheese, flat-leaf parsley and avocado.

Season well to taste with salt and milled black pepper. Serve the pumpkin seeds scattered over the top.

Ingredients

For 4

You will need...

  • 15 ml Oil
  • 2 Chicken fillets, cubed
  • 350 g Portabellini mushrooms, halved
  • 80 ml Chicken stock
  • 1 Lemon zest and juice
  • 4 tbsp Butter
  • 1 Punnet cherry tomatoes
  • 300 g Whole-wheat pasta, cooked and drained
  • 3 tbsp Parmesan cheese, finely grated
  • 2 tbsp Flat-leaf parsley chopped
  • 1 Avocado, sliced
  • Salt and black pepper to taste
  • 1 tbsp To serve pumpkin seeds

Mushroom and chicken pasta Method

  1. Heat the oil in a frying pan and fry the chicken for 3 – 4 minutes, until cooked through. Set aside.
  2. In the same pan cook the mushrooms for 3 minutes and reserve with the chicken.
  3. Heat the chicken stock, lemon zest, lemon juice and butter in a pan. Once hot add the tomatoes and cook for 2 minutes.
  4. Stir in the reserved chicken and mushrooms and add the pasta. Stir and cook over a moderate heat for 2 – 3 minutes until hot.
  5. Finally stir in the Parmesan cheese, flat-leaf parsley and avocado.
  6. Season well to taste with salt and milled black pepper. Serve the pumpkin seeds scattered over the top.
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