It's wild garlic time again yum! I thought I'd try something new this year, usually I add the wild garlic to soups and make pesto with it, yesterday I made this creamy pasta dish, which Si loved and will become a seasonal favourite for us. It was quick to make and we used left over roast chicken from Saturday.
100g Penne Pasta (dry weight)
200g Boneless chicken diced
150g Chestnut mushrooms
1 clove garlic roughly chopped
1 Onion 200ml single cream
Knob Butter
Wild garlic leaves thinly sliced
Salt & freshly ground black pepper
Mozzarella Cheese
Method
1. Cook the pasta for 5-10 minutes depending how you like it.
2. Heat the butter in a frying pan, add the onion and garlic for four minutes
3. Add the chicken and cook for one minute. Season to taste, with salt and freshly ground black pepper, add the cream and warm through.
4. Stir in the wild garlic leaves.
5. Drain the pasta and add it to the creamy sauce to the cooked, drained pasta and stir well. To serve, spoon onto a serving plate and put the mozzarella cheese on the top. Serve with salad and warm fresh crusty bread.
1. Cook the pasta for 5-10 minutes depending how you like it.
2. Heat the butter in a frying pan, add the onion and garlic for four minutes
3. Add the chicken and cook for one minute. Season to taste, with salt and freshly ground black pepper, add the cream and warm through.
4. Stir in the wild garlic leaves.
5. Drain the pasta and add it to the creamy sauce to the cooked, drained pasta and stir well. To serve, spoon onto a serving plate and put the mozzarella cheese on the top. Serve with salad and warm fresh crusty bread.
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