This really is such a simple pasta. It’s very easy with pasta to choose a chicken breast and fry in the pan and I do this regularly, but chicken thighs have so much more flavour and cooking them in the oven makes them much tastier and less dry! Also the addition of the skin on top is soo so good!
Ingredients – serves 4
5 x Chicken thighs with skin (de bone)
1 x Onion, finely chopped
2 x Garlic cloves, finely chopping
100g Parsley, chopped
Handful of Chestnut Mushrooms, sliced
Handful of Shiitake Mushrooms, sliced
Spaghetti, approx 75g pp
1 cup x double cream
De-bone the chicken thighs – this is really easy to do. Use this link for info.
Add to a baking tray, drizzle with olive oil and salt and pepper and pop in the oven at 200 degrees celsius for 30 minutes.
After 10 minutes, cook pasta to packet instructions.
Gently fry the onion and the garlic until nice and soft. Stir in some of the parsley. Set aside.
Add the mushrooms in next with a little oil and some salt and pepper and the thyme. Let these get nice and soft. Sprinkle some parsley on top and stir. Set aside.
When the chicken is done, remove from the oven and gently remove the skin and put to one side. Shred/chop the chicken.
Add the chicken, mushrooms and onion mix back to the pan. Drain the pasta (keep 1 cup of the pasta water!) and add this to the pan, with some more chopped parsley, the cream and the cup of the pasta water. Stir gently and let the sauce bubble slightly.
Serve up and sprinkle over some more parsley. Finely slice the crispy chicken skin and add on top!
Love, A x