The day before our fortnightly shop I was pressed for inspiration and had some chicken and mushrooms to dispose of. Not wanting to do the regular creamy chicken and mushroom dish, I went hunting for a recipe that both Stud and I would like and wouldn’t be too overpowering. Exhibit A……
Chicken, Chilli and Mushroom pasta (Serves 4)
30g butter or margarine
1 tablespoon olive oil
1 onion, chopped
1 clove garlic crushed
500g chicken thigh fillets
250g fresh button mushrooms, quartered
425g can diced tomatoes
1/2 cup red wine
1 tablespoon chili sauce
1/2 tsp dried thyme
1/2 tsp dried oregano
salt and pepper to taste
500g pasta (you choose your favourite)
1 tablespoon chopped parsley
grated Parmesan cheese to serve
Heat butter and oil in pan over medium heat. Add onion and garlic and sauté until soft.
Add chicken and fry until golden brown then add the chilli sauce, thyme and oregano and stir for 1 minute then add mushrooms. Cook for 5 minutes (or until mushrooms are completely coated in the mixture) then add tomatoes and red wine. Turn down the heat and simmer for about 15 minutes (give or take depending on your cooker) or until reduced to your liking.
Meanwhile cook pasta until al dente then add to the sauce mixture. Stir through fresh parsley and serve topped with Parmesan cheese.