Pasta con Funghi e Pollo

Or, in other words, pasta with chicken and mushrooms. Quick, simple, tasty and suitable for delicate palates. If you feel the need to liven it up a bit, throw in a seeded and finely chopped red chilli, dried or fresh, with the meat, garlic and oil.



1 decent sized chicken breast fillet, very thinly sliced.

1 clove of garlic, peeled and chopped.

1 chilli pepper, fresh or dried, seeded and finely chopped [optional].

¼ cup olive oil.

350g champignon mushrooms, thinly sliced.

1 more clove of garlic, peeled and chopped.

The leaves stripped from a sprig of rosemary, finely chopped.

50g butter.

Salt to taste.

½ cup Marsala.

½ cup whole cream.

2 spring onions, finely chopped.



Place the chicken fillet in the freezer of an hour, remove and slice very thinly. Place in a container with the garlic, chilli [if using it] and the olive oil. Cover and set aside for 2-3 hours, stirring occasionally. Slice the mushrooms and place in a bowl with the second clove of garlic and the rosemary, cover a set aside for 2-3 hours, stirring occasionally.



Place a wide sauté pan over a hot flame, add the butter and sauté the chicken mixture until the meat is sealed. Add the mushroom mixture and salt to taste. Sauté until the mushroom is soft then add the Marsala. Chow gently until the Marsala has almost disappeared, then add the cream and the spring onion. Bring to the boil, stirring gently, and cook for a further 3-4 minutes until thickened. Serve over spaghetti or linguini.


Serves: 2.


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