Simple Creamy Chicken Pasta
1 tbsp olive oil
1 onion, chopped
400g/14oz chicken breast fillets
125g/4oz mushrooms, sliced
50ml/2fl oz/¼ cup Marsala
125ml/4fl oz/½ cup hot chicken stock
300g/11oz pasta shapes
150ml/¼ pint/scant ⅔ cup crème fraîche
2 tsp Dijon mustard
2 tbsp chopped fresh parsley
1 Heat the oil in a large frying pan over a medium heat. Add the onion and fry gently, stirring, for 5 minutes.
2 Chop the chicken into chunks and add to the pan. Cook until browned all over, stirring occasionally. Add the mushrooms and cook for 2 minutes.
3 Pour in the Marsala and hot stock, reduce the heat and simmer for 12–15 minutes until the chicken is cooked.
4 Meanwhile, cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.
5 Stir the crème fraîche, mustard and basil into the chicken mixture and heat through gently.
6 Drain the pasta and return to the pan. Add the chicken sauce, toss well together and serve sprinkled with parsley.