Chicken Stroganoff pasta

This is inspired my my mum's take on a classic stroganoff with my own twists added to it. I'm not gonna try and see this one to you. You think it looks or sounds good? well give it a shot but if you don't then... MOVE ON.

Nah joking it's not the most appealing dish to look at but it sure is tasty for a ,yet again, simple dish.

Chicken Stroganoff Pasta

Serves: 2

Ingredients

• 2 small chicken breasts

• seasoning

• 2tsp oil plus 20g butter

• 150g button mushrooms, sliced

• half a white onion, diced

• 2 garlic cloves, minced

• 125g pasta, uncooked

• 20g spelt flour ( or any other flour )

• 1 heaped tsp paprika

• 2tbsp Worcestershire sauce

• Glug of brandy ( optional, but not really )

• 175-200ml chicken stock

• 100g cream cheese

• 1 oxo flavour and more ,roast garlic and parsley flavour pot, optional

• handful of thyme sprigs, leaves removed

• seasoning, to taste

• parmesan and rocket, to serve

*See Note

Method

- Dice the two chicken breasts into chunks, set aside.

- Heat the oil and half the butter in a large frying pan over a medium-high heat. Once melted add in the garlic and thyme leaves and fry for 30 seconds.

- Next add in the mushrooms and onions and stir. Fry for a further 3-4 minutes- until beginning to soften.

- Add the remainder of the butter and add in the chicken chunks. Briefly stir and then let the mix cook for 2 minutes. Flip the chicken and cook for another 2 minutes.

- Now add in the flour and paprika and stir so it coats everything.

- Then add in the brandy and let it bubble for about 15 seconds before adding in the chicken stock, the flavour pot, if using ,and Worcestershire sauce. Bring it to a simmer and cook until it has thickened ( like in the picture below ).

- Finally add in the cream cheese and season, to taste. stir to melt the cheese the remove from the heat.

- Pour over pasta and serve with rocket, parmesan cheese and this will sound weird but my mum always serves it with soy sauce ( it's like the thing to do in Sweden, Italian & asian) and I think it tastes really good- But totally up to you - you might hate it

*Note- You can make the sauce without the chicken and then serve the chicken breast whole, with the sauce and top alongside a healthy grain, for a slightly different dish with the same recipe.

I actually prefer this way better even though it's the same tastes but it's up to you.