100g chicken, chopped
100g white mushrooms , chopped
1 1/2 - 1 chicken stock cube
1 75-100g pasta , per person (penne or fusilli work best)
100g creme fraiche, half-fat works fine
- Fry chicken and mushrooms together until chicken is cooked and all bits are slightly brown on outside. If you have a good non-stick frying pan you should need little or no oil.
- Boil pasta until cooked (10 mins-ish).
- When you've put the pasta on to boil, this is the time to add the creme fraiche to the chicken/mushrooms. Sprinkle in the crumbled stock cube(s). Reduce down until the sauce is the desired thickness.
- Pour sauce on pasta. Eat. Feel better.
This is also nice when cooked slightly thicker and served with mashed potato and green beans.