Apr 3, 2014

Chicken asparagus spaghetti in light creamy mushroom and leek sauce

Pan seared chicken breast fillet and sauté asparagus served with mushroom n leek pasta in light cream sauce! Recipe reference: Gordon Ramsay's Ultimate Cookery Course cookbook.

One of my easy to cook meal on weekday night!

Recipe: Serve 2
Half chicken breast fillet (sliced into 2 pcs) season salt n pepper. Pan grilled it. Set aside.
Sauté asparagus. Set aside.

Mushroom n leek pasta
100g pasta 
Olive oil for frying
1 cup fresh mushroom (any type)
1/3 cup leek coarsely chopped
2 clove chopped garlic
250ml chicken stock
100ml cooking cream (I used light)
1 tbsp chopped parsley
Parmesan cheese to taste
Salt n pepper to taste
Cherry tomatoes for garnishing

1. Heat pan with a splash of olive oil. Sauté mushroom, garlic n leek till fragrant n soften. Season with salt n pepper.
2. Add in chicken stock to simmer till it reduce to half. Remove from heat.
3. Cook pasta to just al dente.
4. While pasta is cooking, add cream into the pan with mushroom n continue simmer for 2-3 mins.
5. When the pasta is cooked. Drain n pour into the cream sauce. Add in some pasta water if is too dry. Season n add in parley to mix well. Serve n top with Parmesan cheese, dish out chicken n asparagus as side.


Pictures taken with iphone 5.
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