Sarah Beeny's Creamy Mushroom and Chicken Spaghetti

Sarah Beeny's Creamy Mushroom and Chicken Spaghetti

Ingredients

  • 300g closed-cup mushrooms, cleaned and sliced
  • 400g spaghetti
  • 2 tbsp olive oil
  • 25g butter
  • 4 chicken thighs, diced
  • 2 garlic cloves, crushed 
  • 1 small head of broccoli, cut into florets and cooked
  • 300ml creme fraiche
  • 160g parmesan cheese, grated
  • Salt and freshly ground black pepper

Method

  1. Cook the spaghetti in boiling, lightly salted water following the cooking instructions. Drain and set aside.
  2. Heat 1 tbsp of olive oil and the butter in a large frying pan. Add the mushrooms, season, and fry until golden, about 5 minutes. Remove from the pan.
  3. Add the second tbsp of oil, add the chicken and garlic and cook until the chicken is cooked through. Return the mushrooms to the pan along with the cooked broccoli, stir to mix well and season to taste.
  4. Gently heat the creme fraiche in a separate pan. Slowly stir in 120g of the parmesan cheese and stir until melted and hot.
  5.  Add this to the mushroom and chicken mixture and heat through.
  6. Serve on a bed of cooked spaghetti and sprinkle over the remaining parmesan.

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