This is the first time that I have fuschilli pasta and it goes well with the chicken and mushroom sauce. Furthermore, chicken and mushroom also go really well together, especially where cream is concerned.
The mushrooms have an earthy flavour. I wanted to blend some of the mushrooms to bring out some of that earthiness and add it to the creamy white sauce but my sister's blender was broken. Oh well maybe next time. The chicken is tender and light in flavour and goes well with the soft pasta. Parsley really goes well with creamy sauces and creates a sweet flavour.
I made this pasta dish when I stayed over my sister's house to babysit my nieces and nephew. This has been their favourite pasta dish to date. I know what I will be making next time, I come to visit.
Prep: 10 mins
Cooking time: 1 hour
-1 Pack of Fuschilli
-1 Pack chopped Chicken Breasts
-1 Pack of Mushrooms (chopped)
-2 Pack of double cream
-1 Tsp Butter
-1 Tsp Badin Seasoning
-1 Tsp Garlic seasoning
-2 Tsp Parsley
-Salt and Pepper to taste
-1 Tsp Parsley as a garnish
Wash and prep the chicken and mushrooms.
Chop the chicken breasts if you need to.
Boil the fuschilli pasta in water and salt into a saucepan.
Fry the chicken breast in a frying pan with garlic paste and oil.
Add the mushrooms and fry until sautéed.
Drain the pasta and return to the saucepan.
Add butter to the pasta.
Add the cream and garlic paste to the fuschilli pasta.
Add the chicken and mushroom.
Add the parsley to the sauce.
Serve in a bowl and add parsley as a garnish.