Chicken spaghetti with asparagus and roasted mushrooms
(at time of publication)
- 1 boneless chicken breast, skin removed
- 1 cup whole button mushrooms
- 8 asparagus spears
- spaghetti or fettuccine to serve 3
- 1 fat clove garlic, finely chopped
- breadcrumbs made from 1 slice of fresh bread
- 1 cup salt-reduced chicken stock
- approx 3 tablespoons evaporated lite milk
1 Preheat oven to 180°C. Place the chicken in a pan in the oven, once the meat juices begin to run, toss in the mushrooms coating them lightly and continue to roast until the mushrooms are tender (they will take around 15-20 minutes depending on size). When cooked remove the mushrooms. Continue cooking the chicken till done.
2 While the chicken is cooking, rinse the asparagus and trim by snapping off the ends of the stalks. Cook in boiling water for 3 minutes, drain and cut into short pieces.
3 Cook the pasta in boiling salted water then drain and set aside. When the chicken is done, remove from the pan and slice the meat.
4 Do not wash the pan, place it on the stove top over a medium heat, and add the garlic and breadcrumbs. Stir frequently until the crumbs are lightly browned. Pour into a bowl and set aside.
5 Return the pan to the heat and add chicken stock and simmer till reduced by half. Add the evaporated milk, chicken, asparagus and mushrooms. Toss in the cooked pasta, stirring it through the sauce. Divide between three bowls and sprinkle with the garlic-toasted crumbs. Serve with crusty bread for mopping up any remaining sauce.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2.1g
Dietary fibre 4.5g
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