A triple treat (and much more!) to satisfy everyone.
Ingredients
- 70 g dried pasta or gluten-free pasta
- 200 g skinless chicken breast fillet, trimmed of fat
- Olive oil cooking spray
- Freshly ground black pepper to season
- 1 tsp extra virgin olive oil
- 30 g thinly sliced prosciutto, chopped
- 200 g button mushrooms, thinly sliced
- 2 cloves garlic, finely chopped
- ½ leek, thinly sliced
- 1 bunch broccolini, florets removed, stems thinly sliced diagonally
- ½ cup Philadelphia Extra Light Cream For Cooking
- 1 tsp Dijon mustard or gluten-free mustard
How to Make It
- Cook pasta in a small saucepan of boiling water, following pack instructions or until al dente. Drain, reserving 80 ml (1⁄3 cup) cooking liquid. Return pasta to the pan.
- Meanwhile, preheat a chargrill pan on medium. Spray chicken on each side with cooking spray. Season with pepper. Add to chargrill and cook for 4 minutes on each side, or until cooked through. Set aside for a few minutes to rest. Slice chicken.
- Heat oil in a medium non-stick frying pan over a medium-high heat. Add prosciutto, mushroom, garlic and leek. Cook, stirring often, for 5-6 minutes or until mushroom softens. Add broccolini and cook for a further 2 minutes.
- Add reserved cooking liquid, chicken, cream for cooking, mustard and mushroom mixture to the pasta. Toss until well combined and heated through. Divide between shallow serving bowls. Serve.