Linguine with Chicken and Chanterelle
Light and delicious pasta dish with real forest flavour coming from chanterelle mushrooms.
Prep Time10 minutes mins
Cook Time20 minutes mins
Resting time2 hours hrs
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 14
Author: Nikolay's Kitchen
For the Chicken
- 2 Chicken Breast Fillets
- 1 Lemon
- 2 cloves Garlic
- 30 ml Olive Oil
For the Chanterelle Mushroom
- 200 g Chanterelle
- 50 g Butter
For the Pasta
- 320 g Linguine
- 50 g Gorgonzola Cheese
- 200 g Single Cream
For serving
- 50 g Grated Parmesan
- Parsley
Mix lemon juice, olive oil, garlic, salt and black pepper and pour over chicken breasts. Leave in the fridge for two hours.Place marinated chicken breast on baking tray and roast in preheated oven at 170C until done. In frying pan gently stir fry chanterelle mushrooms with butter. Season with salt and pepper. Cook pasta in boiling water until lightly firm(al dente). Place ready pasta in colander to drain. In the same pan pour the cream and add gorgonzola cheese. Ones cheese is melted return cooked pasta and stir well. Now you have all the components to serve. Look at the pictures.