Pasta med champignon og kyllingekød

Pasta med champignon og kyllingekød

Til 4 personer


To kyllingebryster

En stor bakke champignoner

En pakke frisk pasta

1 kvart piskefløde

5 fed hvidløg

1 mellem størrelse løg.

Et skvæt hvidvin eller vand

Timian (frisk eller tørret. Jeg havde noget frisk i fryseren jeg brugte)

En stjerneanis (kan undlades)

Persille havde jeg i vindueskarmen, og det kan sagtens droppes.


Kyllingebrysterne skæres i små stykker.

Champignonerne renses. Den ene halvdel hakkes i små stykker og den anden halvdel skæres i skiver.

Løget skæres i små stykker.

Steg skriverne af champignonerne til de er gyldne og tag dem af panden.

Kom smør på panden og til sæt hvidløg og timian, således smørret får smag.

Når smørret er bruset af lægges kyllingekødet på og steget til det har en brunlig skorpe. Tag kødet af panden.

Kom smør på panden, tilsæt de hakke champignon og senere de hakkede løg.

Efter et stykke tid hælde fløde og hvidvin på panden og lad det simre indtil saucen er cremet. Smag til med salt og peber.

Til sæt kød og stegte champignon til saucen og lad det hele simre mens pasta koges.

Server pasta og kød hver for sig.

Se nærmere beskrivelse her.

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