Fusilli with Creamy Mushrooms and Chicken
|Serves: 4 pax||Cooking Time: 20mins||Alternative Pasta: Penne and Farfalle|
- 250ml fresh cream
- Grated parmesan
- Parsley, finely chopped
- 200g button mushrooms, sliced
- Extra virgin olive oil
- 400g Barilla Fusilli
- 1/2 white onion, sliced
- 2 garlic cloves, crushed
- 250g chicken breast, cut into chunks
- Salt and pepper
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Step By Step Guide
Bring plenty of water to a boil in a big pot. When boiling, add salt. Drop the Barilla Fusilli into the water and stir. Cook according to the instructions on the pack.
In the meantime, in a large frying pan, cook the garlic and onions in a little olive oil on low heat. Once they start picking up some colour, add the mushrooms and season with salt and pepper and let them brown. Add chicken and season. Cook for 3 minutes. Add the fresh cream and bring to a simmer.
Drain the pasta ‘al dente’ or to your liking and toss in the frying pan with the sauce for 1 minute. Serve by garnishing with chopped parsley and plenty of grated parmesan.