Chicken Pasta With Cream and Mushroom SauceChicken Pasta with cream and mushroom sauce has a unique taste of double cream, mushroom and also sherry. On this recipe, you can have your own desire on choosing what kind of pasta that you like. I would like to recommend you to use bow tie shape pasta. About the taste, I love the creamy taste of it plus with all the combination of herbs and spices. Hope you will like this recipe. Thank you :-)
- 1 small onion - 1 number of carrot that had been roughly chopped - 1 bouquet garni - A few black peppercorns - 300ml or ½ pint of water - 2 tablespoons of dry sherry (optional) - 50g or 2oz of butter - 250g or 8oz of sliced button mushrooms - 2 cloves of crushed garlic - 1 teaspoons of chopped rosemary - 1 teaspoon of virgin olive oil - 375g or 12oz of dried pasta (any shape but recommended is bows shape pasta) - 1 ½ tablespoon of plain flour - 150ml or ¼ pint of double cream - salt and pepper - rosemary sprigs to garnish
- Pour in the sherry in the water and put inside the saucepan and simmer it until boiled. - After boiled, lower the heat, cover and poached the chicken for about 20 minutes until just tender. - On separate pan, melt the butter and add the mushrooms, garlic, rosemary, salt and pepper and sauté the ingredients in a medium heat. - Keep sautéing the ingredients for about 5 minutes and until the juice run clear. - Remove from the heat and use a slotted spoon, transfer the mushrooms to a bowl. - Bring a large pan of water to the boil and add the oil and a pinch of salt. - Put the pasta inside the water and let it cooked for about 8 to 12 minutes until Al dente. - Meanwhile, lift the chicken out of the poaching liquid, then strain the liquid into a jug. - Cut the chicken into strips and discarding any skin and bones. - Return the mushroom cooking liquid to the heat, sprinkle in the flour and cook for 1-2 minutes by stirring it. - Add the chicken poaching liquid a little at a time and beating well after each addition. - Bring to the boil, stirring. - Lower the heat and put the cream and keep stirring. - Add the chicken, mushroom, salt and pepper. - Mix well, and then simmer for 5 minutes until thicken. Keep stirring. - Drain the pasta and put it in the serving bowl. - Pour the sauce and toss to mix with the pasta. - Serve hot and garnish with rosemary.
- Serves 4 people
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