So I’ve been MIA for a while, those of you that follow me on social media will know why. We started our kitchen extension and it’s just been a never ending job, anyone who has been through a renovation will know exactly what I mean! Anyhow, I’ve been meaning to upload some of the newer recipes I’ve shared on my Instagram account here but trying to shoot photos and step by step recipes has been extremely difficult without a fully functioning workspace but as Spiderman says, “I’m baaaaack”! Today I’ve sat down to share with you all this delicious White Sauce Chicken And Mushroom Pasta. It’s creamy, cheesy and so so good, so let’s just get into this shall we?

You will need for White Sauce Chicken And Mushroom Pasta

700g chicken breasts cut into strips or cubed
400g wholewheat spaghetti pasta
350g frozen OR fresh mushrooms, sliced
1 handful of sweetcorn optional
1 large onion
7 cloves of garlic
1 tbsp oil
3 rounded tbsp butter
1 tsp salt (adjust to taste)
4 tbsp plain flour
1 tbsp mixed herbs
220g mature cheddar, grated
2 cups of milk
4 tbsp sour cream OR 4 tbsp double cream OR 4 tbsp creme fraiche

Method:

1. Start by slicing the chicken breast into strips or cubing it into small 2cm cubes. Dice 1 large onions and slice 7 cloves of garlic. Cook the pasta according to the instructions on the packet, be sure to add 1 tsp of salt to the water when boiling as this will help season the pasta.

2. Heat 1 tbsp oil and melt 3 tbsp of butter in a wide wok/frying pan. Once melted add the onion and garlic along with 1 tsp of salt and allow to soften over a medium low heat (about 5 mins). Once soft add 4 tbsp of plain flour, cook with the onion and garlic to remove the floury taste, if you have added enough butter the flour will easily be absorbed.

3. Next add the chicken and allow to cook through completely till you no longer see any pink. Once the chicken is cooked add 1 tbsp of mixed herbs, followed by the mushrooms and sweetcorn (if you are using this, I needed to use some sweetcorn up so added it in, you can use mixed frozen veg or leave it out altogether). Fry until the mushrooms are fully cooked through.

4. Once all the chicken and veg have cooked through add the cooked spaghetti pasta, 220g mature cheddar grated and stir through. Once cheese has melted add 2 cups of whole fat milk and 4 tbsp of sour cream (or any of the alternatives listed above). The sauce will thicken as it cooks and will continue to thicken/be absorbed by the pasta as it cools down, so don’t dry it out too much. Garnish with chopped chives or spring onions and serve!

This dish is very filling on it’s own but should you want sides, garlic bread or a leafy salad would go well with it.

5.0 from 1 reviews

White Sauce Chicken And Mushroom Pasta

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Afelia's Kitchen

Serves: 6 - 8

Ingredients

• 700g chicken breasts cut into strips or cubed
• 400g wholewheat spaghetti pasta
• 350g frozen OR fresh mushrooms, sliced
• 1 handful of sweetcorn optional
• 1 large onion
• 7 cloves of garlic
• 1 tbsp oil
• 3 rounded tbsp butter
• 1 tsp salt (adjust to taste)
• 4 tbsp plain flour
• 1 tbsp mixed herbs
• 220g mature cheddar, grated
• 2 cups of milk
• 4 tbsp sour cream OR 4 tbsp double cream OR 4 tbsp creme fraiche

Method

1. Start by slicing the chicken breast into strips or cubing it into small 2cm cubes. Dice 1 large onions and slice 7 cloves of garlic. Cook the pasta according to the instructions on the packet, be sure to add 1 tsp of salt to the water when boiling as this will help season the pasta.
2. Heat 1 tbsp oil and melt 3 tbsp of butter in a wide wok/frying pan. Once melted add the onion and garlic along with 1 tsp of salt and allow to soften over a medium low heat (about 5 mins). Once soft add 4 tbsp of plain flour, cook with the onion and garlic to remove the floury taste, if you have added enough butter the flour will easily be absorbed.
3. Next add the chicken and allow to cook through completely till you no longer see any pink. Once the chicken is cooked add 1 tbsp of mixed herbs, followed by the mushrooms and sweetcorn (if you are using this, I needed to use some sweetcorn up so added it in, you can use mixed frozen veg or leave it out altogether). Fry until the mushrooms are fully cooked through.
4. Once all the chicken and veg have cooked through add the cooked spaghetti pasta, 220g mature cheddar grated and stir through. Once cheese has melted add 2 cups of whole fat milk and 4 tbsp of sour cream (or any of the alternatives listed above). The sauce will thicken as it cooks and will continue to thicken/be absorbed by the pasta as it cools down, so don't dry it out too much. Garnish with chopped chives or spring onions and serve!

3.5.3251