Chicken & Mushroom Linguine in a White Wine Cream Sauce

Sun, 18 September 2022

INGREDIENTS:

1 white onion, finely diced

3 cloves garlic, finely sliced

50mls white wine

85g smoked pancetta

100g sliced mushrooms

1 tblsp butter

1 tblsp flour

200mls chicken stock

250mls double cream

2 cooked chicken breasts

300g linguine

To serve

Parmesan cheese

1 tblsp chopped parsley

Black pepper

 

RECIPE:

1. Fry the onion over a low heat for 10 mins or until softened and translucent.

2. Add the garlic and cook for 2 mins more.

3. Add the white wine and cook off until evaporated from the pan.  Remove from pan and set aside.

4. Next fry the pancetta until crispy.  Then remove from the pan and set aside/

5. Add the mushrooms to the pan and fry off until golden brown. Remove and set aside with the pancetta.

6. Add the butter to the pan  and when melted add the flour and stir it  occasionally over a low heat for 3-5 mins.  Then add the chicken stock and whisk through.  When it starts thickening, add the cream.

7. Return the fried onion, garlic, mushrooms and pancetta to the pan as well as the cooked chicken and mix everything together.

8. Meanwhile in a separate pot, cook the pasta according to the pack instructions. When ready drain but reserve 100ml of the pasta water.

9. Toss the cooked, drained pasta in the creamy sauce and add just enough of the reserved water to loosen.

10. Season with black pepper. Top with the parsley and some grated parmesan and serve with garlic bread.