Chicken and Mushroom Pasta

Yesterday started like most other mornings with a power cut – they only last 5 or so minutes and then on occasion it will happen again just as soon as I have reset everything and got back on line.  Yesterday however, was a bit different!  On calling the electricity department I was informed that we would have our power back within a maximum of 3 hours – well those 3 hours lasted the entire day!  There was a trickle of power  for an hour or so which allowed me to get a couple of emails and the like done.  As soon as the power was back, I sat and caught up with my day which lead into the early evening, leaving me little time in the kitchen for our dinner, which is when I came up with the quick, easy and seriously tasty dish.  It is amazing how much flavour was produced with so few ingredients.

Chicken and Mushroom Pasta



125g mushrooms sliced
Vegetable spice
3 chicken breasts
Chicken stock powder
250ml cream
5ml maizena (cornstarch)
5ml garlic crushed
Black pepper
Fettuccini pasta cooked according to package instructions


  1. Fry the mushrooms in a little butter sprinkled with the vegetable spice until tender and set aside.
  2. Flatten the chicken breasts with the palm of your hand, sprinkle with the stock powder and fry in a little butter until lightly golden on both sides and cooked through.  Remove from the pan and slice thinly.
  3. Pour the cream into the pan you cooked the mushrooms and chicken in and heat.
  4. Mix the maizena with a little water and stir through the cream to thicken.
  5. Add the garlic, mushrooms and chicken to the cream and heat through.
  6. Grind black pepper to taste and stir through.

Serve over  the pasta.