Fusilli with Chicken, Mushroom and Mascarpone

Tonight I got in from football a little late, I was pretty exhausted so just wanted to make something, quick, simple and nutritious. This is a great dish for even the most amateur of cooks!

Serves 2
Cooking Time 15 Minutes
Calorie Count = 850 Calories per serving

2 Chicken Breasts
200g dried fusilli pasta (penne would also work!)
A punnet of chestnut mushroom (around 150g)
A tub of mascarpone (250g)
Garlic, Basil and Salt




Nice and easy, boil a kettle, get a saucepan and a big pan on a medium high heat with a little oil. Once the kettle has boiled, pour your pasta into the saucepan with a pinch of salt and enough water to JUST cover the pasta, not too much, or the pasta will go soft.

Slice up your chicken breasts into small bite size pieces and get these into the pan all together at the same time. If you pop in them in one by one they'll cook and be ready at different times.

REMEMBER:

WASH YOUR HANDS!

Stir your chicken, every chunk wants heat and you don't want any sticking to the bottom of the pan and end up burning.

Once your chicken is pretty much white all over, turn to your mushrooms and garlic.Rinse the mushrooms all over and get rid of any little muddy bits that may be on them. Cut these into coin style cross sections and finely chop your garlic. Once done, throw this into your chicken.
Again, make sure everything moves and gets heat, you want it all cooking together.

By now your pasta should be about ready. If not, give it time, drop the heat on the chicken pan. This last step takes about 3 minutes. Get ALL of the mascarpone into the pan and chunk it up with your spatula/wooden spoon/whatever you're using, along with a small handful of fresh basil.
Your mascarpone will eventually melt down into a really mild sauce, but with the garlic, mushrooms and basil, this will have so much flavour! You should now be about ready to serve up!

Drain your pasta, then pour the pasta into the chicken pan, mix this all together well. The twirls of the pasta will hold a lot of the sauce, as would penne!
Garnish with a few more sprigs of fresh basil and eat it whilst it's hot and delicious!

Leave comments below, and I hope to hear from you soon!

Dan
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