Meal Planner

Creamy Chicken and Mushroom Pasta

RECIPE OVERVIEW

This is lovely if you are looking for something different to the traditional meat and vegetable option. It is really quick to prepare which is great for those busy days!

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

Serves: 2 people

  • 110 ml Fresh Cream
  • 6 - Mushrooms
    sliced
  • 1 small SuperValu Onion
    diced
  • 175 g SuperValu Pasta
  • 2 - SuperValu Quality Irish Chicken Fillets
    from the Butcher Counter – diced
  • 2 tbsp White Wine
    (optional)
From the Store Cupboard
  • 3 cloves SuperValu Garlic
    chopped finely
  • 0 - SuperValu Olive Oil

Method

  1. Begin by bringing a large saucepan of water to the boil. Add in the pasta and continue to boil rapidly until the pasta is cooked al dente.
  2. Strain the pasta into a large colander and run under cold water until completely cold.
  3. Meanwhile heat a large sauté pan with a little oil and add in the diced chicken and cook gently until the chicken is sealed all over.
  4. Next add in the garlic and continue to cook for a minute or two.
  5. Then add the onions & mushrooms and continue to cook until the vegetables have softened. Add the white wine (if using) at this stage and allow it to bubble up.
  6. Season lightly, add in the cream and allow the mixture to come to the boil. Simmer gently for 4-5 minutes, ensuring the chicken is fully cooked. Then add in the pasta and mix well until combined.
  7. Serve immediately with some garlic bread.

Tip

You can vary this recipe a little as well by substituting the chicken for fish or pork, or by adding some chorizo or smoked bacon.  

  • SuperValu, 4 Mar 14

    3 stars rating
    Hi Martina, Crème Fraiche can be used to replace the cream, however don’t bring it to the boil, a gentle simmer is recommended.
  • Martina Cunningham, 27 Feb 14

    3 stars rating
    Can you add creme fraiche Instead?
  • SuperValu, 17 Jan 13

    3 stars rating
    Hi Mark, the vegetables will release some liquid but there is no need to strain the juices off the pan. The cream will very slightly darken in colour, though it shouldn't turn a browny colour. If the vegetables caramelise over too high a heat then the cream will take on a brown hue.
    Hope that helps!
  • Louise, 24 Jan 13

    3 stars rating
    Can I use anything else to substitute for the cream as it doesn't agree with me?
  • Henry, 5 Feb 13

    3 stars rating
    I added smoked bacon, diced roughly, and used seven tbsp white wine. Also chose to use chicken stock, adding a mix of half a tsp English mustard with three tbsp natural low-fat yoghurt, rather than the fresh cream. Wonderful recipe with equally wonderful taste. Many thanks.
  • SuperValu, 24 Jan 13

    3 stars rating
    Hi Louise,
    You can use milk or stock if you don't want to use cream. Add them in bit by bit until you get a consistancy you are happy with.
    Let us know how you get on!
  • Maria, 21 Jan 13

    3 stars rating
    I cooked this dish and added chorizo with the chicken, a lovely combination. I would recommend that you add some white wine as it enhances the flavours. Very easy recipe to follow.
  • Ber, 15 Mar 13

    3 stars rating
    Would low fat yogurt work with this recipe?
  • SuperValu, 21 Mar 13

    3 stars rating
    Hi Ber, The yogurt will work, but if it is brought to the boil it will split.
    If you are looking for a low fat alternative we would recommend skimmed milk and flour (110ml skimmed milk and 1 tsp plain flour), the flour should be added at stage 5 i.e. sprinkled over the onion and mushroom, then add the milk and stir gently then add the wine. The flour will thicken the sauce.
    Hope this helps!
  • caroline thomas, 20 Feb 13

    3 stars rating
    Yes indeed this is tasty, quick to cook and something different! we added chorizo, approz 100mls wine and some Basil leaves when serving ( on the day SuperValu were out of suggested wine so we had Jacobs Creek Chardonnay).
  • Mark, 15 Jan 13

    3 stars rating
    As I'm cooking the mushrooms/onions/peppers do I strain off the juices? I always find if I don't that the sauce will turn a browney colour!
  • Eileen, 24 Mar 13

    3 stars rating
    A very useful and convenient recipe and very popular in my house.
  • SuperValu, 23 Jan 13

    3 stars rating
    Hi Yvonne, use 2 SuperValu Fresh Irish Chicken Fillets.
    Hope that helps!
  • yvonne, 23 Jan 13

    3 stars rating
    how much chicken do you need, not on reciepe!