Mushroom Pasta
Polish-style creamy pasta with chicken thighs, mushrooms, sun-dried tomatoes, onion, garlic, cream, rosemary, and paprika. Depth comes from a stock cube dissolved into the sauce.
Product list ingredients
- chicken
- onions
- garlic
- sun dried tomatoes
- heavy cream
- pasta
- rosemary
- paprika
- chicken stock
- mushrooms
Ingredients
- •2 to 3 chicken thighs, boneless and skinless
- •200g pasta
- •200g mushrooms, sliced
- •60g sun-dried tomatoes, sliced
- •1 medium onion, diced
- •2 garlic cloves, minced
- •1 chicken stock cube dissolved in 150ml hot water
- •100ml heavy cream
- •1 sprig rosemary (or 1/2 tsp dried)
- •1/2 tsp paprika
- •Olive oil, for frying
- •Salt and black pepper, to taste
Directions
Season chicken thighs with salt, pepper, and paprika. Fry in olive oil over medium-high heat until golden and cooked through. Rest and slice or tear into pieces.
In the same pan, fry onion until soft, add garlic briefly, then add mushrooms and cook until they release and reabsorb their liquid. Add sun-dried tomatoes and rosemary.
Pour in the stock and let it reduce by about half, then stir in cream. Simmer gently until sauce coats the back of a spoon. Return chicken to the pan.
Cook pasta in salted boiling water until al dente. Toss directly into the sauce with a splash of pasta water, adjust seasoning, and serve immediately.