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2
10 minutes
20 minutes
One taste and you'll be longing for this rich and creamy pasta dish every evening.
The secret is our Home Farm Kitchen broth. We also added chunks of organic chicken to our dish. But you can leave these out and substitute the chicken bone broth for vegetable broth if you want to, it'll still be full of flavour!
3 garlic cloves, finely chopped
2 chicken breast, chopped into chunks
2 tbsp olive oil
1 onion, finely diced
200g mushrooms, finely diced
180g (dry weight) spaghetti
250ml chicken bone broth
100ml double cream
3 tbsp flour (4 for thicker sauce)
2 tbsp white wine
Sauté garlic in the olive oil over medium-low heat for a few minutes. Then add onion and season with salt and pepper. After 2 minutes add your mushrooms and your white wine. If using chicken, cook separately and add now. Just as the vegetables begin to tenderise, stir in your sauce.
Cook the spaghetti according to packet instructions.
Meanwhile, bring the chicken bone broth to a medium heat and simmer in a pan. Whisk in 3 tbsp flour. The more flour you use, the thicker your sauce will be. Whisk until flour dissolves. Add your double cream and stir for 2 mins. When you reach the desired consistency, add your sauce to the vegetables in the skillet and stir over medium heat until sauce thickens. Ensure the sauce is at a low simmer for this step.
Add the spaghetti to the sauce and toss until thoroughly coated, seasoning with salt and pepper to taste. Garnish with Italian cheese and finely chopped herbs for some freshness.
Plate up and serve alongside your choice of organic white wine. We recommend a crisp Signos De Origen La Vinilla.
