Easy - 35 MIN
One Pot Creamy Spinach and Mushroom Pasta
The products you need
Classic Long
Spaghetti n°5
Ingrédients
Number of People
4
300
g of Panzani Spaghetti N°5, split in two
200
g of chicken breast, cut into medium cubes
2
medium onion, chopped
2
grated garlic clove
4
tablespoons of olive oil
2
tablespoon of butter
8
fresh mushrooms, peeled and cut into slices
2
tablespoon of cornstarch
300
ml of chicken stock
300
ml liquid cream
120
g of spinach, chopped
2
teaspoon of garlic powder
Salt and pepper, to taste
4
tablespoons of parmesan
2
tablespoon of freshly chopped parsley to garnish
4
lemon slices for decoration
Preparation
1
In a large saucepan over medium heat, add the butter, olive oil, onion, garlic, chicken cubes, and cook for 2 minutes until the chicken is no longer pink.
2
Add the mushroom slices, cornstarch and continue cooking for 3 minutes, stirring occasionally, until tender.
3
Slowly add chicken stock, heavy cream, salt, pepper, garlic powder and mix until incorporated.
4
Add the spaghetti, spinach and bring to the boil. Cover the pan and cook for 15 minutes or until the spaghetti is tender and the liquid has reduced, stirring occasionally.
5
Keep the pan covered between stirrings until the last few minutes so you can watch the pasta and be sure it doesn't burn.
6
Remove from the heat and add the parmesan.
7
Garnish the spaghetti with creamy chicken and mushroom sauce with fresh parsley and decorate with a slice of lemon on top. Serve immediately!
