Week 17: Spaghetti with Chicken and Mushroom Sauce

The Recipe
Enough spaghetti or other pasta for 2 people
300g chicken breast, cut in thin slices
1 tbsp olive oil
30g butter
125g bacon, cut into thin slices
2 cloves garlic, minced
250g mushrooms, thinly sliced
0.8dl white wine
1.7dl light cream
4 spring onions, sliced
1 tbsp flour
2 tbsp water
Parmesan

Cook the pasta, drain and put aside.

Meanwhile heat oil and butter in a pan over medium-high heat. Add chicken and cook until lightly browned on all sides. Add bacon, garlic and mushrooms and cook until mushrooms are slightly wilted. Add white wine and let it reduce by about half. Add spring onions and cream and bring to a boil.

Mix water and flour together and add while stirring until the sauce thickens. Season with salt, pepper and chili.

Pour sauce over pasta, mix, and serve with parmesan cheese.

The Verdict
I think I'd cooked the chicken for too long, as it had gotten rather dry. I liked the dish well enough, but it was very similar to other pasta dishes which I prefer. So I probably won't be making this again.