for 4 servings
skinless Chicken breasts
- 0.333 cup
- 2 cups
- 5 ounces
small button Mushroom
small carrot (peeled and julienned)
red pepper (de-seeded and finely diced)
- ¼ cup
- 1 tablespoon
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Rub the chicken breasts with some of the olive oil and season well. Arrange on a baking sheet and roast for 20-25 minutes until springy yet firm to the touch and cooked. Remove when ready, transfer to a plate and leave to rest for 10 minutes, loosely covered in foil.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.
Heat the remaining olive oil over a medium-high heat in a frying pan and saute the mushrooms for 5-7 minutes, reducing the heat after 2 minutes, until soft.
Drain and transfer the pasta to a large saucepan. Slice the chicken breasts thinly into strips and add to the pasta. Stir in the carrot, mushrooms and pepper. Pour in the cream and stir well to just coat.
Finish by spooning into serving bowls and garnishing with the chopped parsley.