FARFALLE WITH CHICKEN AND MUSHROOMS
This hearty pasta dish is a great way to use up leftover chicken, or you can cook up a chook especially for it. It’s full of savoury, flavoury mushrooms, we’ve used brown and shiitake, but use your favourite varieties!
Ingredients
1 free-range chicken roasted and left to cool, then shredded
1 tablespoon Olive Oil
1 Red Onion peeled and finely diced
4 Garlic Cloves peeled and crushed
250 grams fresh brown mushrooms
6 dried shiitake mushrooms rehydrated in 1 cup of warm water for 30 minutes
1 bunch fresh sage stems removed, discarded and finely chopped
1 packet La Molisana Farfalle pasta
3 Tbsp Zany Zeus creme fraiche
Salt and Pepper
Method
In a large fry pan heat the olive oil and cook the onion and garlic on a medium heat until softened
Drain and squeeze out the soaking liquid from the shiitake and porcini, retaining the liquid and add to the pan with the brown mushrooms and half the fresh sage
Cook gently until the brown mushrooms have shrunk down and there is no water
Add the soaking liquid and 3/4 of the fresh sage. Allow the mixture to reduce again to a semi-dry consistency
Add the chicken and heat through well. Then cook the pasta to the packet instructions and drain well
Combine the mushrooms and pasta and stir through the crème fraiche, salt and pepper. Serve with the remainder of the finely chopped fresh sage