This is a super easy tasty meal I cook regularly.
It’s very filling and is a great meal to cook for lots of people as it’s so simple. I also love switching this recipe up and swapping the chicken for salmon.
(the measurements are to serve 4 people.)
3 of tbsp Olive Oil
4 Chicken Breasts
Pack of Mushrooms
5 Spring Onions
1 Garlic Clove
Small handful of Parsley
3 handfuls of Spinach
2 splashes of Pinot Grigio (or White Wine of your choice)
500ml Double Cream
Fusilli & Messicani Pasta (or the Pasta of your choice)
Pinch of Salt & Pepper
Handful of Cheese (optional)
Start by adding your 3 table spoons of olive oil to a hot frying pan (gas on medium) and cut up your 3 chicken breasts. Once the oil is hot, add the chicken breasts and stir often.
Whilst the chicken is cooking, cut up your mushrooms, spring onion and garlic then add it to the pan.
Continue frying the chicken and vegetables for a further 5-7 minutes.
Next add the 2 splashes of pinot grigio, salt, pepper and continue to stir.
Add the double cream and stir.
Once the cream is bubbling, tear and add the spinach, parsley and cheese. Once the spinach has wilted, stir and turn the gas down a little.
Boil water and teaspoon of salt in a large saucepan.
Add your pasta to the boiling water and stir regularly.
(Remembering to stir your chicken sauce as well)
Once the pasta is cooked drain it, add the sauce and stir.