Jono & Jules do food & wine

A lovely weeknight feed using left-over cream and Parmesan from the weekend.

• Simply take a chicken breast and poach it for 25 minutes, drain, cool and cube.
• In a frying pan saute the chicken cubes in 25g butter on a medium heat for 5 minutes until lightly browned
• add 75g sliced chestnut mushrooms, season well with salt and pepper and cook on low for 15 minutes
• While this is cooking put 175g Spaghetti on to boil in well salted water
• When the chicken and mushroom is done, stir in 125ml cream and slowly heat through.
• Serve spaghetti and spoon over the sauce. Sprinkle with 20g grated parmesan.

A tasty meal for 2.

Jono