Submitted by Jaime Caillot de Chadbannes
Creamy Chicken & Mushroom Pasta
Serving: 5
Ingredients
- 4 chicken thigh fillets
- 200g sliced mushrooms
- 2 cups frozen peas
- 2 chicken stock cubes dissolved in 1.5 cups of boiling water
- 2 T chopped fresh coriander
- 300g sour cream
- 100 parmesan cheese
- 200g spaghetti
Instructions
- Dice and brown the chicken.
- Add stock, chicken and coriander to the slow cooker and cook on low for 3 hours.
- Add peas and mushrooms for another hour.
- Cook the spaghetti until al dente and set aside.
- Add cream and Parmesan cheese and cook for another 10 minutes.
- Add pasta and toss through.
- Garnish with a little more Parmesan and serve with crusty bread and a fresh green salad.
Tried this recipe?Let us know how it was!
The sauce had the consistency of water, might try only using 1 cup of stock next time. Definitely needs some more flavour maybe add bacon or some spices?
Thanks Trudy. After reading the above comment I added onion and garlic at the beginning and fried bacon pieces with the mushrooms and peas. I also put in 1 tablespoon of cornflour with the sour cream and the result was fantastic.