Pasta with Chicken Breast, Spring Onions and Mushrooms in White Wine Cream Sauce

At the beginning we marinate the chicken, for this cut the chicken into strips, put in a bowl with the thyme, a good pinch of salt and a sip of olive oil. Peel and finely chop the garlic and add to the chicken. Mix everything well, cover with cling film and let it sit for half an hour. (Do not put in the fridge)

Wash the mushrooms, remove the stem and cut into quarters. Wash the spring onions, remove the outermost leaf, cut off the stem and the top tips. Then cut the spring onions into rings up to the top quarter. We'll need the green upper quarter later, so don't throw it away! Wash the parsley and put aside.

Now you can start, cut the bacon into fine serifs and fry it in a little olive oil in a coated pan. Take the bacon out of the pan and place it on some kitchen paper to drain.

Turn the hob to the highest setting and fry the chicken in the remaining olive oil / bacon fat for 1.5 minutes on each side, please turn the chicken only once and then take it out of the pan and set it aside.

Now fry the mushrooms in the remaining oil in the pan. When these have taken color well, take them out of the pan and set them aside.

Set the hob to medium setting and melt the butter in the pan you are using. Do not wash the pan, otherwise a lot of aromas will be lost. Now add the spring onions and sugar to the pan and let everything sweat for 5 minutes. The spring onions shouldn't take any color. Put a good pinch of salt in the pan and extinguish everything with the white wine. Reduce the wine by half, then add the cream, mushrooms and Parmesan to the pan and let everything simmer on a low heat.

When the sauce is simmering, place a saucepan with water on the stove for the pasta and turn the hob to maximum power.

Until the water boils, cut the remaining green from the spring onions into fine stanchions and finely chop the parsley.

When the water is boiling, add plenty of salt and add the pasta to the water. Since the pasta will soak in the sauce for a short time, cook two minutes less than stated on the package.

When the pasta has exceeded two thirds of the cooking time, add the chicken strips to the sauce, stir and season so that it is slightly over-salted, as the pasta will compensate for this later.

Drain the pasta and immediately add to the sauce, add the fine rings of the spring onions, the parsley and the bacon to the pasta and mix everything well. Now cook until the sauce is nice and creamy. Now season again to taste and serve immediately.

I like to sprinkle some freshly grated Parmesan over the pasta and a few sprinkles of olive oil can't do any harm.