Quick pasta

By admin
05 October 2010

30 ml butter

15 ml oil

5 garlic cloves, unpeeled

4 chicken breasts, sliced

salt and freshly ground black pepper

1 onion, halved and sliced

1 green pepper, cut into strips

250 g brown mushrooms, sliced

5 ml chopped fresh thyme

250 ml cream

500 g pasta (pappardelle or fettuccine)

Heat the butter and oil in a large pan over medium heat and add the whole garlic cloves.

Cook until they just begin to brown and burst.

Remove from the pan and set aside.

Season the chicken with salt and pepper and stir-fry for about 3 minutes in the same pan until just done.

Remove from the pan with a slotted spoon, drain and set aside.

Fry the onion and green pepper in the same pan until soft.

Add the mushrooms and fry until brown and all the liquid has evaporated.

Press the paste from the garlic cloves and add to the chicken strips.

Season with salt and pepper and stir in the chopped thyme and cream.

Return the chicken mixture to the pan and heat through.

Meanwhile cook the pasta according to the packet instructions, drain and mix with the chicken mixture.

Serve immediately.

TIP: This quick and easy dish is great served with rosé wine.

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