I had extra chicken in the fridge the other day and decided to use it to make pasta. The whole prep and cooking time didn’t take more than 30 minutes, and that’s what I really like about this dish.
What you need:
350 grams spaghetti, cooked
1 tablespoon oil
300 grams chicken, sliced
350 grams chopped mushrooms
1 cup cream
Grated Parmesan
1 teaspoon ground nutmeg
Basil, to garnish
Method:
Heat the oil in a pan and saut� the chicken until cooked. Add the mushrooms and cook for about 3 minutes. Add the cream and nutmeg and boil on low to medium fire for about 15 minutes. Combine with the pasta and add Parmesan, to taste. Enjoy!
