Spaghetti in mushroom cream with chicken

Ingredients for 3 servings:

• 250g spaghetti
• 1 tsp butter
• 1 tsp rapeseed oil
• 1 cup cream substitute, 7% fat
• 100 ml crème légère, 15% fat
• 150 ml meat broth or chicken broth
• 1 large chicken breast
• 150 g mushrooms, fresh
• 1 onion(s)
• 1 clove(s) garlic
• ½ pack of lean diced ham
• 4 tbsp parsley, frozen
• Chicken seasoning
• black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely dice the onion and garlic, slice the mushrooms, and cut the chicken breast into bite-sized pieces. Season the chicken. Cook the spaghetti according to the package instructions. Heat the butter and oil in a large frying pan or serving dish. First, sauté the onions until translucent, then brown the chicken thoroughly. Now add the mushrooms, ham, and garlic and sauté everything until light brown before adding the stock. Season generously with pepper and stir in the crème légère, then add the cream substitute and reduce. Finally, add the parsley and fold in the spaghetti, cooked al dente.