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Chicken & Mushroom Pasta / Rice Noodles


Cooked Chicken, chopped
1 medium Onion, diced
2 cloves of Garlic, minced
Chicken stock
Mushrooms, roughly chopped
Frozen Peas
2 tbsp of Creme Freche
Cheese, grated
Salt & Pepper
Italian style grated Cheese to garnish


(1)  Fry the Onion until translucent, add the Garlic and cook for 2 minutes on a lower heat.
(2) Add the Mushroom and Chicken stock and simmer.
(3) Add the Milk, Chicken and Peas and simmer.
(4) Season with Salt & Pepper.
(5) Stur in the Creme Freche followed by the grated Cheese and simmer until the Cheese has melted.

We served ours on a bed of Chinese Rice Noodles as a change from Gluten free Pasta which worked equally well. This dish was inspired by Sue's Chicken Skillet Pasta, which was a great seller when we were at The Inn on The Green a couple of years ago.

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