4 Free Range Chicken Breasts, Diced Into Medium Sized Chunks
4 To 6 Portobello Mushrooms Or Any Selection That You Have Or Like
6 Cloves Of Garlic, Finally Chopped
1 Tbsp Of Butter
A Few Sprigs Of Rosemary (Optional Or Sage Or Thyme)
A Splash Of Beer, Cider Or White Wine (Optional)
6 Bunches Of Curly Kale, Roughly Chopped
5 Tbsp’s Of Crème Fraiche
4 To 5 Heaped Tbsp’s Of Parmesan, Grated
240g Of Whatever Pasta You Have Or Like. I’m Using Rigatoni
Oil For Cooking
Salt And Black Pepper
Method
Place a pan of seasoned water on to a high heat and bring to the simmer. Add the pasta and cook to the packet instructions, once cooked remove from the cooking water and set aside
Do not throw out the cooking water – we will need it
Get a wide based frying pan and place on a medium to high heat. Once hot add a splash of oil, season the chicken and carefully add it to the hot pan
Brown it up nicely for 2 to 3 minutes, while its cooking slice the mushrooms and add to the pan. Cook the mushrooms with the chicken and once they are brown you can reduce the heat to a medium to low
Add the butter, once it foams up add the garlic and your chosen herbs. Cook gently for 3 minutes or until fragrant. Add the kale followed by a splash of beer/cider/wine and simmer
Add the crème fraiche followed by a ladle or two of the cooking water
Simmer gently for 5 minutes or until the chicken is completely cooked
You can adjust thickness at any time by adding water to loosen and parmesan to thicken
Toss in the pasta until evenly coated and scoop out on to serving plates. Garnish it with some extra cheese and some cracked black pepper
