Chicken, mushroom and olive pasta

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil2 tbsp
  for cooking
• Brown onion1
  diced
• Mushrooms125 g
  sliced
• Chicken thigh fillets400 g
  diced; approx 400 g for matching
• Garlic cloves1
  crushed
• Chicken stock125 ml
• Tomato sugo125 ml
• Pitted black olives100 g
• Salt½ tsp
  to season
• Black pepper¼ tsp
  to season
• Flat-leaf parsley2 tbsp
• Dried pasta400 g
  100 g per person

Method

1. 1

   Heat a splash of olive oil in a saucepan over medium-high heat. Add the onion and cook for 3–4 minutes.

   4 min
2. 2

   Add the sliced mushrooms and cook for 2–3 minutes, stirring often. Add the diced chicken and crushed garlic and cook for another 3–4 minutes until the chicken begins to brown.

   7 min
3. 3

   Pour in the chicken stock and tomato sugo. Bring to the boil, then reduce to a simmer and cook for 10–15 minutes.

   13 min
4. 4

   Meanwhile, cook the pasta in salted boiling water until al dente, then drain.

   8 min
5. 5

   Stir the olives into the chicken sauce and season with salt and black pepper.

6. 6

   Toss the drained pasta through the sauce and finish with chopped parsley before serving.