10ounceschicken breast or thighchopped into small pieces
9ouncestasty mushrooms e.g. chestnut
a large drizzle of white wineor chicken stock if you prefer
zest of 1 lemon
4tablespoonscrème fraiche or cream
a small bunch of parsleywashed and chopped finely
grated parmesan cheeseto serve
Heat up the oil in a large pan, then stir fry the chicken for a few minutes until cooked through. Remove from the pan.
Cook the pasta according to the packet instructions.
While the pasta is cooking, add the mushrooms to the pan you cooked the chicken in and cook until softened (a few minutes). Add the garlic and cook for a minute longer, then add the drizzle of wine and let sizzle for a moment.
Add the zest to the pan, followed by the crème fraiche or cream and parsley. Lift the pappardelle out of the cooking water and add directly to the pan using tongs.
Toss everything together well, then add enough cooking water to make the dish loose and silky.
Serve out into two bowls. Sprinkle with parmesan to taste.
How to make this dish into a vegetarian creamy pasta
Make this vegetarian by skipping the chicken - it's just as delicious!