PASTA WITH CHICKEN, CREAM & MUSHROOM SAUCE

Preparation Method :

• Put the chicken in a saucepan with the onion, carrot, bouquet garni and peppercorns.
• Pour in the water and add the sherry, if using.
• Bring to the boil, then lower the heat, cover and poach the chicken for about 20 minutes until just tender when pierced with a fork.
• Meanwhile, melt the butter in a separate pan, add the mushrooms, garlic, rosemary and salt and pepper to taste, and saute over a moderate heat, stirring constantly, for 5 minutes or until the juices run clear. Remove from the heat and using a slotted spoon, transfer the mushrooms to a bowl.
• Bring a large pan of water to the boil. Add the oil and a generous pinch of salt.
• Cook the pasta for 8-12 minutes, or according to packet instructions, until just tender.
• Meanwhile, lift the chicken out of the poaching liquid, then strain the liquid into a jug.
• Cut the chicken into strips, discarding the skin and bones.
• Return the mushroom cooking liquid to the heat, sprinkle in the flour and cook for 1-2 minutes, stirring. Add the chicken poaching liquid a little at a time, beating well after each addition.
• Bring to the boil, stirring. Lower the heat and stir in the cream.
• Add the chicken, mushrooms and salt and pepper. Mix well, then simmer, stirring, for 5 minutes or until thickened.
• Drain the pasta and turn into a warmed serving bowl. Pour in the sauce and toss to mix with the pasta.
• Serve hot, garnished with rosemary.