Ingredients
- A drizzle of light olive oil
- 1 chicken breast, diced
- 4 asparagus spears, chopped
- A handful of chestnut mushrooms, sliced
- 1 garlic clove, minced
- Handful of fresh basil leaves, torn
- 2 tablespoons creme fraiche
- Handful grated Parmesan
- Salt and pepper to season
- 100g Pasta (Penne Rigate)
Step by Step Instructions
Step 1
Heat the olive oil in a large frying pan over a medium heat. Add the chicken and cook until coloured on all sides.
Step 2
In a large pan, boil the pasta in lightly salted water and cook for 9 minutes.
Step 3
In the meantime, add the asparagus and mushrooms to the chicken and cook for a couple of minutes. Turn down the heat and add the garlic. Cook for a couple of minutes whilst stirring with the chicken and veg. Mix in the basil and creme fraiche. Season with salt and pepper.
Step 4
Add a couple of tablespoons of pasta water, stir into the sauce and mix in the Parmesan.
Step 5
Drain the pasta and mix into the sauce.
