‘Gather and Graze’ is not about preparing elaborate, complicated meals – that was never my intention. Mostly it’s about sharing food, recipes and ideas that bring both happiness and nourishment to our own small family. It is also published in the unwavering hope that it will reach those people teetering on the verge of discovering how wonderfully simple cooking can be…
This Chicken and Mushroom Pasta recipe is yet another family staple and a slightly amended version of a dish my Mum used to prepare back in my younger years. It’s tried, tested, very family-friendly and most importantly can be made in the time it takes to boil the water and cook the pasta – perfect for busy weeknights!
Pasta con Pollo e Funghi | Chicken and Mushroom Pasta | Gather and Graze
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 500g Free-Range Chicken Thighs (diced)
- 1 Garlic Clove (finely chopped)
- 6 Large Field Mushrooms (sliced)
- 1 Teaspoon Dried Tarragon
- 150ml Heavy/Thickened Cream
- Sea Salt and Freshly-ground Black Pepper
- 300g Dried Pasta
Place a large pot of water on the stove and bring to a rolling boil, before adding a pinch or two of sea salt. The chicken and mushrooms will take about 15 minutes to cook, so depending on the type of pasta you’re using, decide on when the right time is to put it in the pot…
In a large frying pan, over medium/high heat, add the oil and butter (allowing the butter to foam and colour just slightly) before cooking the diced chicken until a lovely golden-brown colour. Lower the heat a little while you add the garlic and tarragon to the pan and cook for a minute or two more. Season with sea salt and black pepper. Raising the heat again, stir through the mushrooms and cook until they gain a golden-brown tinge as well. Add the cream, stir to combine and allow to simmer for a few minutes until the sauce begins to thicken a little. Check once again for seasoning.
In a large serving bowl, toss together the pasta with the sauce and serve immediately. Perfect with some warm, crusty bread on the side.
- A lovely variation is to toss through some chunks of ripe avocado just before serving.
- Tarragon is the perfect partner for chicken – I find that dried (rather than fresh) works best in this dish.
- From memory… my Mum’s version of this dish included onion that was gently fried before adding the chicken to the pan and also had the addition of grated cheese at the very end.