Chicken and mushroom pasta

Name: Chicken and mushroom pasta
Cook time: 25 min
Total time: 25 min
Ingredients: 500 gram (1 pound) spiral pasta; 2 tablespoon garlic butter spread; 200 gram (6½ ounces) thinly sliced cap mushrooms; 2 green onions (scallions), sliced thinly; 3 cup (480g) shredded barbecued chicken; 200 gram (6½ ounces) danish fetta, crumbled; 300 millilitre pouring cream; 2 tablespoon coarsely chopped fresh tarragon; 2 green onions (scallions), extra, sliced thinly

www.womensweeklyfood.com.au

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 6

Ingredients

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500 gram (1 pound) spiral pasta2 tablespoon garlic butter spread200 gram (6½ ounces) thinly sliced cap mushrooms2 green onions (scallions), sliced thinly3 cup (480 grams) shredded barbecued chicken200 gram (6½ ounces) danish fetta, crumbled300 millilitre pouring cream2 tablespoon coarsely chopped fresh tarragon2 green onions (scallions), extra, sliced thinly

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Instructions

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Step 1

Cook pasta in a large saucepan of boiling salted water until tender. Drain, reserving 2 cups of the cooking liquid.

Step 2

Melt butter in same cleaned pan; cook mushrooms, over medium heat, stirring until golden and tender.

Step 3

Return pasta to pan with onions and chicken. Stir in fetta, cream, tarragon and reserved cooking liquid; cook, stirring until creamy and heated through. Season to taste.

Step 4

Serve pasta topped with extra onions.