Oh my...

So last night, I decided I wanted something rich, tasty and that involved chicken and pasta. I also wasn't in the mood for doing anything spectacularly intricate or difficult. Sore heads are annoying.

I got a couple of chicken breasts out of the freezer and stuck them in the microwave to defrost - yes, I use frozen chicken ALL the time because it doesn't go off anywhere nearly as quick! Which the chicken was defrosting, I gathered my staple veg and did some slicing, at the same time heating oil...

Enough! This sounds like a drag of a recipe. Here's the easy way to say it all!

1 onion, thinly sliced
5 mushrooms, thinly sliced
2 chicken breasts, cut into small bitesize pieces
3/4 glass white wine - whatever kind you fancy!
1 tbsp white sugar
1 garlic clove, finely chopped - or crushed, for ease
Cream - any kind will do, but I used double. Add as much as you see fit to make a decent quantity of sauce
Pasta - any kind, I used fusilli

So... here goes.

Heat some oil in a frying pan. Add onion, season with salt and pepper, and fry for about 5 minutes over a medium heat. Add chicken and cook for a further 5 minutes. Sprinkle over sugar and stir in. Add mushrooms and fry for 2 minutes, add garlic, stir for 30 secs, and then add wine. Turn up the heat and let that cook for a couple of minutes until most of the alcohol has burnt off.

Allow the mix to bubble away at a simmer for 10 minutes. During this time, cook the pasta as per the pack directions.

Once sauce has reduced a little, add cream and stir well. Allow to simmer for around 10 minutes until the sauce has thickened. Taste and season accordingly! Serve with drained pasta.

Enjoy!