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Spaghetti with Chicken Breast Fillet Mushroom Sauce

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Spaghetti with Chicken Breast Fillet Mushroom Sauce

The perfect spaghetti with chicken breast fillet mushroom sauce recipe with a picture and simple step-by-step instructions.

For the spaghetti:

  • 150 g Spaghetti
  • 1 tsp Salt

For the sauce:

  • 300 g Chicken breast fillet frozen
  • 250 g Brown mushrooms (stems removed approx. 200 g)
  • 1 Small stick of leek approx. 100 g
  • 1 Onion approx. 100 g
  • 1 tbsp Sunflower oil
  • 200 ml Vegetable broth (1 teaspoon instant)
  • 2 tbsp Sour cream
  1. Cook the spaghetti in salted water (1 teaspoon) according to the instructions on the package, drain and keep warm. Cut the chicken breast fillet into strips (works especially well if it is still a bit frozen!). Remove the stems from the mushrooms, clean / brush and cut into slices (attention: do not wash the mushrooms!). Clean and wash the leek carefully and cut into rings. Peel onion and chop finely. Heat the oil (1 tbsp), fry the chicken breast fillet strips vigorously and remove them again. Fry / stir fry the onion cubes, leek rings and mushroom slices in the pan, add / stir in the chicken breast fillet strips and deglaze / pour in the vegetable stock (200 ml). Season / refine with sour cream (2 tbsp), bring to the boil briefly and serve the spaghetti with the chicken breast fillet-mushroom sauce.
Dinner
European
spaghetti with chicken breast fillet mushroom sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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