Creamy Chicken Pasta with Broccoli and Mushrooms

Ingredients

• 2 chicken breast 
• 150g mushrooms 
• 150g broccoli 
• 1 white onion 
• 1 garlic clove 
• 500ml double cream ^{what is?}
• 250g fusilli pasta 
• salt, for seasoning 
• black pepper, for seasoning 
• dried garlic, for seasoning 
• fresh parsley 
• oil, for greasing the pan

Tools

The tools you may need to make this recipe.
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Chopping Board

Knife (20cm)

Frying Pan (24cm)

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Method

Boil water for pasta. 

Add fusilli pasta and a pinch of salt to the water and cook following the instructions on the package.

In the meantime put broccoli into the pan filled with water with a pinch of salt, bring it to a boil and cook for 5 minutes until it’s half cooked. 

Cut mushrooms into small pieces.

Chop onion, and parsley and crush the garlic.

Cut chicken into small pieces and season with salt, pepper and dried garlic. Leave it for a bit to marinate. 

Heat the oil in a large frying pan and fry crushed garlic with onion for 2 minutes then add the marinated chicken and cook for a couple of minutes.

Add mushrooms and cook further for about 6 minutes stirring occasionally. 

Season with salt, pepper and dried garlic.

When the chicken is fully cooked pour double cream and bring to a boil. 

Reduce the heat and cook further for 10 minutes until the sauce gets thicker. 

Just before the end add broccoli, freshly chopped parsley and pasta and warm through. 

Tips

Don’t worry if you think there is too much sauce, the pasta will absorb some of it but the food will remain creamy and moist.

Best served immediately to retain the best flavour of the dish.