My Creamy Chicken Pasta

Name: My Creamy Chicken Pasta
Yield: 4 servings
Cuisine: South African
Ingredients: 500 g pasta (shells or fettuccine is my choice); 3-4 skinned chicken breasts; 60 ml chicken stock; 60 ml white wine, preferably dry; 1 punnet button mushroom, sliced; 80 ml cream; 1 dash salt and freshly ground pepper; 1-2 tbsp dried parsley; 2 tsps crushed garlic

Lea Solomon @cook_7593573

Cape Town

I make a mean pasta dish. This is one of my favourites. Simple and no fuss.

Lea Solomon @cook_7593573

Cape Town

I make a mean pasta dish. This is one of my favourites. Simple and no fuss.

Saved

Ingredients

4 servings

500 gpasta (shells or fettuccine is my choice)
3-4skinned chicken breasts
60 mlchicken stock
60 mlwhite wine, preferably dry
1 punnetbutton mushroom, sliced
80 mlcream
1 dashsalt and freshly ground pepper
1-2 tbspdried parsley
2tsps crushed garlic

Saved

Steps

1

Cook pasta in salted, oiled water until al dente then drain, rinse and put aside
2

Poach the chicken breasts in the stock until just cooked through. Remove from the pot and keep aside leftover stock
3

Once the chicken has cooled, pull or shred with hands.
4

Heat up the leftover stock and add the wine in a large saucepan / pan
5

Add the chicken, mushrooms and garlic and cook for about 5 minutes or until slightly browned
6

Add the cream, salt and pepper and parsley then cook for further few minutes or until sauce thickens
7

Add or toss out onto cooked pasta and combine in large dish.