Hello Chillers,
Yes, I decided to change my intro. Well, the main thing is to say hello!
It’s starting to get chilly, the days are as dark as can be, so what better way to lift our spirits, or at least raise our body temperature, than to make ourselves a nice plate of pasta?
Let’s get started on this quick, sexy, and effective dish, with love, glory, and beauty.
Linguine with mushrooms, chill style
For two chillers.
2.5 oz of linguine of your choice; I prefer Monoprix Gourmet bronze-extruded linguine.
1 tsp olive oil
2 chicken breasts
18 oz button mushrooms
7 fl oz of heavy cream
1 tsp vegetable stock, or 1 stock cube
2 sprigs of parsley
3 tbsp white wine
Salt, Madagascar pepper
Recipe
Slice the mushrooms thinly.
Finely chop the parsley. Set aside.
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook until al dente, over medium-high heat, according to the package’s instructions.
Cut the chicken breasts into small cubes and sauté them in a pan with olive oil over high heat. Season with salt.
Once browned, add the mushrooms and the bouillon powder or cube. Stir, then increase the heat to high and stir regularly. Maintain high heat until the mushrooms release their liquid. Deglaze with the white wine, add the cream, season with pepper, and continue cooking over low heat.
Once the pasta is cooked and drained, add it to the mushroom mixture. Stir gently, adjust the seasoning if necessary, and remove from heat.
Remove from heat and once the mixture is no longer boiling, add the parsley and stir gently.
Presentation
Using chopsticks or tongs, place the mushroom linguine in the center of your best pasta plates. Arrange the chicken and mushroom pieces elegantly on top.
This dish pairs beautifully with a good Chardonnay or even a Beaujolais Blanc of your choice.
All that remains is for me to wish you bon appétit, and I’ll see you next Thursday for more adventures on the blog!
XO 🍝
