Creamy Pasta with Chicken and Mushrooms

With a Light Creme Fraiche and White Wine Sauce

Jan 13, 2009 Elizabeth Gregory

A quick and easy meal which is low in fat and takes less than twenty minutes to cook.

The following quantities serve 2 generously but can easily be increased. The recipe calls for cooked chicken so it is ideal for using up leftovers from the Sunday roast. If you only have uncooked chicken, dice the meat and add it to the pan with the leeks. Make sure it is thoroughly cooked through before you serve up.

Ingredients

250g cooked chicken, cut into small chunks
250g closed cup white mushrooms
1 large leek
150g dried pasta - use the type you prefer, although tagliatelle works well in this recipe
1 heaped tablespoon half-fat creme fraiche
100ml dry white wine (you could use stock instead if you prefer)
splash of olive oil
small knob of butter
salt and black pepper
grated parmesan cheese, to serve (optional)

Method

Wash the leek and remove the root and the tough leaves from the top. Slice the leek in half lengthways, then chop into pieces about the thickness of a one pound coin. Add the oil and butter to a large pan and gently fry the leek until starting to soften - about 5 minutes. Do not allow the leek to catch on the pan as it will taste bitter if it burns. If the leek is sticking, just add a splash of water to the pan.
Wipe the mushrooms to remove any dirt (never wash them with water as they are too absorbant and will simply soak up all the moisture) and slice into thick pieces. Add them to the pan with the leek.
Put the pasta on to cook following pack instructions - usually 8 - 10 mins in boiling water depending on what type you are using.
Add the wine (or stock, if preferred) to the pan along with plenty of black pepper and salt to taste. Remember you will need less salt if you are using stock instead of wine. Now add the diced chicken and give everything a good stir. Make sure the wine is bubbling so the alcohol burns off and the liquid begins to reduce.
About two minutes before the pasta is due to be ready, add the creme fraiche to the chicken pan and mix in well. Reduce the heat so the creme fraiche just warms through rather than bubbling.
Drain the pasta and add to the pan with the other ingredients, giving everything a stir so that the pasta is well coated in the sauce. Check the seasoning again and adjust if required.
Serve in pasta dishes with a grating of fresh parmesan cheese if required.

The copyright of the article Creamy Pasta with Chicken and Mushrooms in Recipes is owned by Elizabeth Gregory. Permission to republish Creamy Pasta with Chicken and Mushrooms in print or online must be granted by the author in writing.

Pasta with Chicken and Mushrooms