Creamy Chicken, Asparagus and Mushroom Pasta

Main courseServes 1

Asparagus season is officially here and what better way to use this seasonal gem than with a simple and delicious pasta recipe like this Creamy Chicken, Asparagus and Mushroom one from Malton based Yorkshire Pasta. Using their Penne Rigate paired with fresh asparagus and chestnut mushrooms gives this dish a light and fresh flavour, perfect for a spring lunch. For more recipe inspiration and to buy their range online visit www.yorkshirepasta.co.uk

Ingredients

A drizzle of light olive oil

1 chicken breast, diced

4 asparagus spears, chopped

A handful of chestnut mushrooms, sliced

1 garlic clove, minced

Handful of fresh basil leaves, torn

2 tablespoons creme fraiche

Handful grated Parmesan

Salt and pepper to season

100g Pasta (Penne Rigate)

Method

  1. Heat the olive oil in a large frying pan over a medium heat. Add the chicken and cook until coloured on all sides.
  2. In a large pan, boil the pasta in lightly salted water and cook for 9 minutes.
  3. In the meantime, add the asparagus and mushrooms to the chicken and cook for a couple of minutes. Turn down the heat and add the garlic. Cook for a couple of minutes whilst stirring with the chicken and veg. Mix in the basil and creme fraiche. Season with salt and pepper.
  4. Add a couple of tablespoons of pasta water, stir into the sauce and mix in the Parmesan.
  5. Drain the pasta and mix into the sauce.
  6. Serve immediately with crusty bread and chilled white wine