Chicken and mushroom Linguini with reggiano Parmesan cheese

The key flavor that makes this dish so delicious is the combination of chicken, mushrooms, port and cream. The sauce should end up very strong, but yet silky smooth and will have you begging for more.

Blanch the pasta in a pot of boiling water with a splash of vegetable oil. This will take various times depending on the thickness and type of pasta. Dried pasta takes longer to cook then fresh. When cooked, cool the pasta down by running cold water through the pasta in a strainer. When the pasta is cool, strain all the water off, mix a splash of vegetable oil through the pasta so it will not stick together and rest aside.

In a large hot saucepan, add a splash of olive oil, and fry off the chicken, sliced mushrooms, onion and garlic. When browned, add the port wine and reduce by two thirds. Add the thick cream and reduce by half or till sauce starts to thicken. Season with sea salt and cracked pepper. While the sauce is still hot, heat the blanched pasta in boiling water or in the microwave. Add pasta to the sauce and bring to the boil.

Helping hand - It your chicken pasta dish is too runny, try adding 1 egg yolk off the heat.

Place your chicken pasta in your favorite pasta dish and shave with a vegetable peeler, the reggiano Italian Parmesan cheese, over the top of your chicken pasta.

1 pound of fresh or dried Linguine

1 pound of chicken

2 cups of thick cream

2 cups of port wine

1 finely diced medium onion

1 finely diced clove of garlic

2 cups of button mushrooms

1 stalk of spring onions

Sea salt and cracked pepper

1 ounce of Reggiano Parmesan cheese

Time to make 20mins Serves 4