Chicken & Mushroom Pasta

Method

1. 1. Firstly chop chicken into 1 inch pieces. Place into a pan with a few rosemary sprigs and a drizzle of oil and fry until golden.
   
2. 2. Whilst the chicken cooks, finely chop the onions and thinly slice the garlic
   
3. 3. Now, remove chicken from the pan and set aside, draining off any cooking juices into a separate pan for use later.
   
4. 4. Add the butter, along with a drizzle of olive oil into the pan you cooked the chicken in, then go in with the onions and garlic and fry everything until golden - about 5 minutes.
   
5. 5. Whilst the onions and garlic cook, slice up your selection of mushrooms.
   
6. 6. Remove, the onions and garlic from the pan to the same plate as your chicken and set everything aside.
   
7. 7. Add a little more oil to the pan and tumble the mushrooms into the pan. Using the back of a spatula, squeeze the mushrooms down until you hear them ‘squeal’ - then continue to press until the mushrooms start to turn golden.
   
8. 8. Add the chicken and onions back to the pan along with any resting juices. Give everything a quick stir then add in the pasta and hot water from the kettle. Stir in the soy sauce and cook for 10 - 12 minutes until the pasta is cooked and has absorbed most of the liquid.
   
9. 9. Whilst the pasta cooks, add the butter to the frying pan that you drained the chicken fat off into and place over a medium heat. Tear the sourdough into the pan and season with salt and pepper. Add a little rosemary, some grated Parmesan and garlic and cook until golden brown, stirring occasionally.
   
10. 10. To finish, add the spinach and allow to wilt then stir through grated parmesan.
    
11. 11. Serve, in bowls topped with the breadcrumbs and some extra parmesan.
    

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Ingredients

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