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Found this recipe on Rock Recipes, after reading this pasta is his favourite dish at a downtown restaurant and he got the recipe from them, I must try it! This is a quick, tasty and bold pasta dish. It gives creamy pasta a twist with some wholegrain mustard!

Ingredients (adapted from Rock Recipes): Serve 4

  • 400 gram fettuccine, cooked
  • 250g skinless chicken breasts, cut into stripes
  • 1 cup button up mushrooms, sliced
  • 3 tablespoons olive oil
  • 4 cloves minced garlic
  • Salt and pepper to season

Season chicken with salt and pepper. Heat olive oil in a large frying pan over medium low heat. Add chicken and garlic to fry until chicken is completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

  • 120ml white wine

Simmer until volume is reduced by half. Then add:

  • 2 cups thicken cream
  • 3 tbsp wholegrain mustard
  • Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Add in mushrooms and simmer for an additional 2 minutes. Return Chicken to the sauce, Serve over cooked pasta.

NOTES:

  1. In the original recipe, 1/2 cup of toasted slivered almonds is used to garnish the dish. I was making a quick lunch and I didn’t have almonds on hand, that’s why I didn’t put any on~
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Polenta polenta polenta…..I have only made polenta once before and it was a disaster! It turned out sooo grainy and tasted like glue!! Ekkk….. but after seeing a picture of polenta with mushrooms from Leslie Sarna Blog, I really want to give polenta another crack!

And this time, Polenta was delicious!

The Best Soft Polenta (recipe from the book ‘In the Kitchen’ )

  • 500ml (2 cups) water
  • 200ml (2 cups) chicken or vegetable stock
  • 180g (1 cup) Polenta
  • a handful of parmesan or tasty cheese
  • salt to taste

Method

  1. Bring water and stock to boil in a saucepan. Sprinkle in polenta, whisking well to precent any lumps forming.
  2. Reduce to a low simmer and cook for 25-30mins, stirring continuously until mixture thickens.
    1. Remove from heat. Stir in cheese. Season to taste. Serve straight away.

Mushrooms

(adapted from Leslie Sarna’s recipe)

  • 250g button mushrooms, sliced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • nob of butter
  • ½ teaspoon of chilli flakes
  • 1 1/2 teaspoon of balsamic vinegar

Method:

Add butter to frying pan on medium heat , sauté mushrooms and onions until soften. Add chilli flakes and balsamic vinegar to mushrooms for further 1-2 minutes.

To Serve:

Scoop out polenta onto a plate and top with mushrooms and onions!

NOTES (When cooking polenta):

  1. Polenta can splutter and burn, use a long handled spoon is ideal
  2. Using half water and half stock adds richness to the finished polenta. If you don’t have stock available, its fine to just use water
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