Chicken and Mushroom Pasta with Balsamic Cream Sauce
Lunch or Dinner
- 500 gr linguine or penne pasta
- 1 + 1 tablespoons olive oil
- 1 + 1 tablespoons butter
- 600 gr chicken breast fillet, but into thick strips
- 2 tablespoons TOP balsamic vinegar
- 1 medium onion, finely chopped
- 250 gr white mushrooms, cleaned and quartered
- 6 tablespoons (90 ml) TOP balsamic cream
- 1/2 cup (120 ml) cream
- 60 gr parmesan or similar type cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly cracked
- extra cheese for serving
Step by step directions
Put the pasta on to boil as per packet instructions.
Meanwhile, heat a deep, large frying pan over medium high. When hot, add one tablespoon oil, one tablespoon butter and the chicken, and cook for a few minutes till golden on all sides (about 5 min). Add the balsamic vinegar, stir and transfer to a plate leaving most of the juice in the pan.
Drain the pasta reserving some of the water and add it to the pan with the chicken. Stir well. If necessary add some of the pasta water to thin out the sauce. Serve immediately with some extra cheese.
Lower the heat right down, add the second tablespoon of oil and butter, and the onion. Cook gently for about a minute and add the mushrooms. Let them soften for about 5-6 minutes. Turn up the heat again, add the chicken with any juices from the plate, and when it bubbles add the balsamic cream. Leave for 2 minutes and check that the chicken is cooked through. If it is, turn off the heat, add the cream, cheese, salt and pepper and stir well.
You can make this vegetarian friendly by omitting the chicken and plain balsamic vinegar, and using Portobello mushrooms instead of white. Skip the second step, sauté the onion in oil and butter and add the mushrooms. Leave them for 2-3 minutes longer than the above mentioned time and continue with the recipe by adding the balsamic cream.