Chicken and oyster mushrooms in tomato sauce with pasta

Ingredients for 2 servings:

• 150 g chicken breast fillet(s)
• 3 garlic cloves, marinated in herb oil
• 1 onion(s)
• 200 g tomatoes, pizza
• 100 g oyster mushrooms (a handful)
• 2 tbsp tomato paste
• 1 tsp dried herbs of Provence
• 1 some salt
• 1 some pepper
• 1 tsp paprika powder
• 1 tsp cayenne pepper
• 40 g cheese (grated Gouda)
• 1 tbsp butter
• 200 g pasta, e.g. fusilli
• 1 tbsp parsley, fresh or dried

Instructions

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

Boil the pasta water and cook the pasta in salted water until tender. Fry the chicken breast fillet and set aside to cool. Leftover roast chicken is also great. Once the chicken has cooled, cut it into small pieces and add it to the pot. Finely chop half an onion and slice the pickled garlic cloves. Sauté everything together in a little oil. Roughly chop the oyster mushrooms and add them. Once everything has been briefly fried, add the pizza tomatoes. Season with tomato paste, herbs, pepper & salt, paprika powder, and cayenne pepper. Grate the Gouda cheese into the tomato sauce. Add the knob of butter. Once the Gouda cheese has melted, fold the cooked pasta into the sauce. Serve on a plate and sprinkle with some fresh or dried parsley.