CHICKEN WITH LEMON AND MUSHROOMS

QUICK COOK

SERVES 4

2 tbsp (30g) butter
2 skinless, boneless chicken breast halves, cut across into 8 - lin (2.5cm) wide strips
2 garlic cloves, crushed
8 oz (250g) cremini mushrooms, sliced
1 tsp fresh thyme leaves
2 tbsp lemon juice
salt, black pepper
1 lb (500g) dried pasta
additional butter to toss

Melt butter in a skillet over medium heat. Add chicken strips and cook, stirring frequently! until opaque, 4 minutes. Add garlic, mushrooms, and thyme. Cook, stirring frequently, until mushrooms are soft and chicken is cooked through, 4 minutes. Add lemon juice and salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to hot sauce with 2 tbsp additional butter. Toss well to coat. Serve immediately.

WHICH PASTA?

Medium to large ribbons- fettuccine. tagliatelle, pappardelle.

THINK AHEAD

Make sauce up to 1 day in advance. Cover and refrigerate. Reheat gently, adding 2 tbsp water.