Thursday, December 21, 2006

Cooking - Chicken and Mushroom Pasta

Managed to get home early today and decided to cook dinner, my wife is bringing back dried linguine from Marks and Spencer. We used to get our dried pasta from the supermarket by San Remo, but I decided to try M&S, it costs almost double but it tastes much better.

Anyway, the Chicken and Mushroom Pasta recipe is very simple to do. Its my own recipe!

  1. 2 x chicken thighs
  2. 1 pack of small Portobello mushrooms
  3. 2 pieces of Garlic
  4. Olive oil
  5. Dried spices such as basil, ground thyme, black pepper, salt
First, remove the bones from the chicken thighs, rub salt and black pepper over the chicken meat.

Cut the mushrooms into bite size chunks and sauteed in a frying pan using olive oil and let it simmer. Add a pinch of dried basil, ground thyme, salt and black pepper for seasoning.

Wipe the chicken meat dry with paper towels and then charbroil the chicken meat on a grilling pan with olive oil until slightly golden brown. Once done, put aside to cool and cut into smaller pieces.

Boil water for the pasta and put the dried pasta in once the water boils, good pasta should be al dente which means the pasta still retains a bit of tension upon biting. You may have to try it out a few times yourself and take a look at how restaurant's pasta taste and feel like, especially their tensile strength.

Place the chicken meat (with the sauce) into the mushroom and simmer for 1 minute. Once the pasta is al dente, transfer it into the chicken and mushroom and mix well for about 1 minute.

Serves 2

Enjoy and do taste everything along the way and add seasoning if you feel the taste is not enough. Every person has different taste buds so you will need to adjust the seasoning required. I am more of a intuitive cook and do not necessary follow a particular recipe to the letter, always feel free to experiment!

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