Chicken and Mushroom Pasta

• penne pasta↗200g g
• chestnut mushrooms↗300g g

  sliced

• olive oil↗½ tbsp tbsp
• butter↗1 tbsp tbsp
• boneless, skinless chicken thighs4

  sliced

• garlic cloves↗2

  minced or finely grated

• thyme sprigs↗2-3

  leaves collected

• white wine↗125ml ml
• chicken broth↗125ml ml
• cream↗125ml ml
• parmesan↗chunk of

  for serving

• parsley↗handful of

  finely chopped, for serving (optional)

Step-by-step instructions

1. 1

   Cook the pasta according to the package instructions, then drain, reserving a cup of the cooking water.

2. 2

   Meanwhile, sauté the mushrooms in a large dry skillet over medium heat until their liquid evaporates, about 10 minutes. Add the olive oil, butter and chicken thighs, and continue cooking until the mushrooms are golden and the chicken is browned, about 6‑8 minutes.

3. 3

   Add the garlic and thyme leaves. Season with salt and freshly ground black pepper, then cook for a minute. Pour in the white wine and cook 2‑3 minutes until it reduces by half. Add the broth and cook 8‑10 minutes until the chicken is cooked through.

4. 4

   Stir in the cream and cook a few minutes to warm it, then add the pasta and the reserved cooking water as needed to thin the sauce. Sprinkle with grated parmesan and parsley, if using, before serving.