Pasta Funghi with chicken

2-3 persons

Ingredients:


  • 200g penne pasta
  • 300-400g chicken (e.g. chicken thighs or chicken pieces)
  • 1 punnet of mushrooms (approx. 250g), sliced
  • 1 bell pepper or zucchini, diced
  • 3 tbsp tesmi
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 150 ml crème fraîche
  • Salt and pepper, to taste
  • Optional: Fresh parsley or basil

Materials:

  • Pan
  • Cutting board
  • Knife

Preparation method:

  • Cook the penne according to the instructions on the package in plenty of salted water. Drain and set aside.
  • Cut the chicken into medium sized pieces. Heat 1 tablespoon of the tesmi butter in a large pan over medium heat. Brown the chicken on all sides, about 6–8 minutes, until cooked through. Remove from the pan and set aside.
  • Add a little oil to the same pan if necessary. Fry the onion and garlic for 2–3 minutes until translucent. Add the mushrooms and fry until golden brown. Then add the pepper or courgette and fry for another 4–5 minutes until soft.
  • Add the chicken back to the pan. Add another tablespoon of tesmi butter and mix well. Then add the crème fraîche and stir until well combined. Simmer gently for 5 minutes. Season with salt and pepper.
  • Add the cooked penne to the pan with the sauce. Mix everything well and leave on low heat for another 1-2 minutes so the flavors come together.
  • Divide the pasta over the plates. Garnish with fresh parsley or basil if desired. Serve immediately.

Enjoy your meal!