Chicken boscaiola
14
Points®
Total time: 3 hr 30 min • Prep: 1 hr 10 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry pasta
260 g, pappardelle
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
3 clove(s), thinly sliced
Fresh thyme
1 tbs
Shortcut bacon
125 g, fat trimmed, thinly sliced
Swiss brown mushrooms
400 g, thinly sliced
Skinless chicken breast
300 g, thinly sliced
Light cream
⅓ cup(s), (cooking cream), (80ml)
Chicken stock cube
1 individual, reduced salt
Grated parmesan cheese
⅓ cup(s), (25g)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain, reserving 1½ cups (375ml) cooking liquid.
2
Meanwhile, heat oil in a deep non-stick frying pan over medium-high heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until softened. Add bacon and mushrooms and cook, stirring, for 5–7 minutes or until bacon is golden and mushrooms are tender.
3
Add chicken, cream, stock cube (crumbled) and reserved cooking liquid and bring to the boil. Reduce heat and simmer, uncovered, for 5–7 minutes or until chicken is cooked and sauce has slightly thickened.
4
Add pasta and cook, gently tossing, for 1–2 minutes or until pasta is coated in sauce. Serve topped with parmesan cheese and parsley.
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