i sometimes have to cook for myself only and this can prove to be quite challenging. however, since i do some meal prep when i have the opportunity, things are simplified. whenever i buy chicken breast, i buy in bulk. this way i can cook a meal for lunch or dinner and roast the remaining breasts for future meals. and this is exactly how it played out last night. i had thawed a chicken breast overnight and turned it into a very easy, delicious pasta. my favourite staple.
ingredients | serves 2
1 cooked chicken breast, sliced or chopped
linguine pasta, cooked according to package instructions
drizzle olive oil
1/2 onion, chopped
3 garlic cloves, chopped
1 1/2c mushrooms, sliced
1tsp fresh thyme leaves (or dry if you don’t have fresh thyme)
1/4c white wine
1/2c chicken stock
pinch chilli flakes
fresh parsley, torn
truffle oil (optional)
in a skillet, heat the butter & olive oil and sauté the onion & garlic together until translucent. add the mushrooms to the onion mixture, stir through and cook for about 4 minutes, stirring occasionally. add the white wine and reduce by half. add the thyme leaves, chilli flakes, chicken & chicken stock and cook until reduced by a little more than half. taste and season with salt & pepper.
(meanwhile, cook the pasta.)
stir the cream through the mushroom mixture and reduce until thickened. add 1/2 (half) a ladle of the pasta water to the chicken & mushroom mixture and stir through. tip the drained pasta into the mixture and mix through until combined.
top with the fresh parsley and grated or shaved parmesan and a few drops of truffle oil.
from my kitchen to yours, with love x