QUICK AND EASY Pasta with Cider Chicken (30 Mins)



chop up leek into small rings.
Cube the chicken breast.
Boil pasta in a pan of salt water for 10 minutes.
Whilst cooking the pasta, get a frying pan and heat olive oil.
Add chicken until brown.
Add leek and mushrooms until soft on a low heat.
Keep adding a small amount of the cider until it soaks up into the chicken.
Once the chicken is cooked add the double cream and stir in.
Add the chives and the salt and pepper to taste.
This should be ready to add to the pasta within the 10 minutes that it takes for the pasta to cook.
Drain the pasta and mix in the chicken cider sauce.


2 chicken breasts

Pasta Of Your Choice 200gms
Salt And Pepper
Chopped Chives handful
Cider 1 small bottle
Button Mushrooms 14
Small Double Cream 1
Leek 1
Olive Oil

Hints 'n' Tips

Serve with garlic bread or a crisp salad.

You will only need about half of the bottle of cider for this recipe, so pour half in a glass and enjoy whilst cooking!!!

You could use a creme fraiche if dieting but add RIGHT AT THE VERY END OF THE COOKING PROCESS and it may curdle in the heat.


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