Chicken and White Mushroom Pasta

I roasted a chicken for dinner one night, but we could not finished the whole chicken, there was some left over breast meat, so I used it to make a pasta dish for dinner the next evening. This is my own recipe.

Shred the chicken breast meat by hand.

Cut up a couple of giant white mushroom into thin slices.

Grate some cheese. Either parmigiano reggiano or pecorino romano is fine.

Prepare about 100ml of heavy cream, then mixed the grated cheese with the cream.

Prepare 2 beaten eggs.

Choose your favorite pasta. Cook it according to the instruction on the package, but give it 1/2 to 1 minute less than the time suggested, then drain the pasta.

Use a large pan to fry the mushroom slices in some olive oil. Then add the heavy cream and grated cheese mixture and cook it for a short time. Next add the pasta and mixed well. Finally turn off the heat and add the beaten eggs and mixed well.

Here is the finished dish. Delicious and easy to make.

All photos were shot with Canon EOS 5D Mark II and EF 50mm f/1.4 USM.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s