This is a vey simple dish to make, which is why I made this on a lazy Thursday evening.
Serves 2
You'll need:
2 large pieces chicken breast, sliced
1 large ripe avocado
200 gm mushrooms, sliced thickly
2 large cloves garlic, diced
2 shallots, diced
3 tablespoons olive oil
250 ml cream
- Heat up a frying pan with 2 tablespoons olive oil on medium heat.
- Pan fry garlic and shallots until slightly coloured (don't allow them to burn).
- Turn up the flame to high heat and add the sliced chicken. Pan fry until chicken is slighly golden brown but not completely cooked through.
- Add the sliced mushrooms and drizzle it with 1 tablespoon olive oil.
- Pan fry for another 2-3 mins, then cover with a lid for another 5 mins.
- Add the diced avocado and cream to the mixture. Mix well and then let the cream bubble away for another 2-3 mins.
- Season with salt and pepper.
- Place about two cups penne pasta into a pot of hot boiling water. Boil for around 8-10 mins or until it is al dente. Drain thoroughly - toss it a bit because penne tends to hold a bit of water inside.
- Serve penne with a generous portion of sauce.
