I have a colleague who frequently goes out for coffee, and only sometimes have cake with that coffee. If it was me I would only sometimes have coffee but always cake! She knows all the coffee shops in the city, what their coffee tastes like and what they charge. So if we decide to go out, she’s the one to ask whereto.
We often discuss what we had, or will be having, for dinner – and we both have a sweet spot for pasta and chicken. So when she told me about a chicken pasta dish she saw on a menu at one of her recent coffee breaks, I begged her to elaborate. She listed chicken, mushrooms, mustard, cream and rosemary. My mouth was watering and I was already contemplating quantities of the said ingredients.
This pasta dish is even better than it sounded, and looks. Give it a try – and don’t skimp on the parmesan!
250 g pasta (I used shells)
4 chicken breasts
1 teaspoon rosemary
2 teaspoons grainy mustard
250 ml cream
1 paprika, thinly sliced
200 g mushrooms, chopped
1 teaspoon garlic
1 onion, chopped
2 tablespoons parmesan cheese
1. Cook the pasta according to packet instructions. Once done, drain and set aside.
2. In a separate pan, fry the onion and garlic in a splash of oil. When the onion turns translucent, add the chicken.
3. Once the chicken is browned, add the mushrooms, paprika and rosemary and fry for another 5 minutes.
4. Add the chicken and mushroom mixture to the pasta. Add the cream and mustard and bring to a boil.
5. Simmer for around 15 minutes.
6. Serve with grated parmesan cheese.