This easy pasta dish is a perfect midweek option. Earthy mushrooms and chicken are wrapped in a creamy sauce spiked with lemon. Using both the lemon zest and juice intensifies the zingy notes. A great idea is to cook extra pasta the night before, then make the sauce the next day and hey presto that’s dinner sorted!
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
chestnut mushrooms 250 g (sliced)
lemon 1 (zest)
chicken thighs 4 (sliced)
farfalle pasta 300 g
garlic cloves 2 (crushed)
flat leaf parsley 1 handful (chopped)
kale 100 g (chopped)
reduced fat cream cheese 200 g
olive oil 2 tbsp
Method
Crush the garlic cloves. Thinly slice the mushrooms. Roughly chop the kale. Slice the chicken thigh into bite-sized pieces. Finely chop the parsley leaves. Zest and juice the lemon
Cook the pasta according to packet instructions (use your preferred pasta)
Heat the olive oil in a large frying pan on a medium heat. Add the chicken, season with salt and pepper and cook until lightly browned, around 5 minutes. Add the mushrooms and cook for another 5 minutes. Turn the heat down to low, stir in the garlic and cook for 1 minute
Mix in the cream cheese with a dash of water and bring to a gentle simmer. Stir in the chopped kale and cook until it wilts down
You can add a spoonful of the pasta water to the sauce for extra flavour. Tip the drained pasta into the pan and toss to combine
Stir in the lemon zest and juice. Check the seasoning and adjust to how you like it. Sprinkle the chopped parsley on top and serve
