Thursday 18 June 2009

Creamy chicken, avocado and mushroom penne



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


  1. Heat up a frying pan with 2 tablespoons olive oil on medium heat.

  2. Pan fry garlic and shallots until slightly coloured (don't allow them to burn).

  3. 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.

  4. Add the sliced mushrooms and drizzle it with 1 tablespoon olive oil.

  5. Pan fry for another 2-3 mins, then cover with a lid for another 5 mins.

  6. Add the diced avocado and cream to the mixture. Mix well and then let the cream bubble away for another 2-3 mins.

  7. Season with salt and pepper.

  8. 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.

  9. Serve penne with a generous portion of sauce.
Yum!