Courtesy of TV presenter, mum of four and property guru Sarah Beeny, it combines fresh mushrooms and chicken with a good dosage of super-healthy broccoli, topped off with yummy crème fraiche and Parmesan cheese. A quick, easy and delicious supper in minutes.
- 400g spaghetti
- 300g closed cup mushrooms, cleaned & sliced
- 2 tablespoons olive oil
- 25g butter
- 4 chicken thighs, diced
- 2 cloves garlic, crushed (optional)
- 1 small head of broccoli cut into florets & cooked
- 300ml creme fraiche
- 160g Parmesan cheese, grated
- Salt & freshly ground black pepper
Method1 Heat 1 tablespoon of olive oil and butter in a large frying pan. Add the mushrooms and fry until golden, around five minutes.
2 Season and remove from the pan. Add a second tablespoon of olive oil and add in the chicken and garlic. Cook until the chicken is cooked through.
3 Return the mushrooms to the pan along with the cooked broccoli, stir well and season to taste.
4 Cook the spaghetti in boiling, lightly salted water, following the cooking instructions. Drain and set aside.
5 Gently heat the crème frache in a separate pan. Slowly stir in 120g of the Parmesan cheese and stir until melted and hot.
6 Add to the mushroom and chicken mixture and heat through.
7 Serve on a bed of cooked spaghetti and sprinkle over the remaining Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Nutrition InformationServes 4
For more mushroom recipes, head to Just Add Mushrooms.
More delicious pasta recipes to try:
Macaroni Cheese In Just 15 Minutes
Lisa Faulkner's Spicy Meatballs
Lamb Linguine With Peas & Leeks
Simple Spaghetti With Tomato Sauce