Fusilli pollo e crema

Preparation & cooking time: 25-30 mins
serves 4 mains

Ingredients
2 Breasts of chicken skin removed
500g packet fusilli pasta (De Cecco or make of preference)
60g butter
250-300g button mushrooms sliced
1 clove garlic crushed
Small bunch of flat-leaf parsley
200ml veg or chicken stock
200ml double cream
Fresh ground black pepper
100g grated Parmesan cheese
Extra virgin olive oil
1/2 glass of white wine


Cooking Instructions
Pre-cook chicken breasts in salted water for 15-20 mins till cooked. Slice and put aside.
Put a pot of salted water on the cooker to boil for the pasta to cook.
Whilst waiting for water to boil take another large pan or even a wok and melt the butter, 2 tbsp extra virgin oil and add the garlic. Cook on low heat to soften the garlic then add the sliced mushrooms and sauté briefly. Now add the chicken and the white wine and raise the heat to boil off the alcohol. Add the cream, stock, and bring to a boil. Turn the heat down to simmer. Once pasta is cooked drain and add to the sauce. Toss on medium-high heat to coat the pasta well then once the sauce looks thickened a little add the Parmesan, black pepper to taste and parsley. Toss to mix well then serve.
Enjoy