CHICKEN AND MUSHROOM PASTA WITH TOP BALSAMIC CREAM SAUCE

1. Put the pasta on to boil as per packet instructions.

2. Meanwhile, heat a deep, large frying pan over medium high. When hot, add one tablespoon Horio Sustainable Olive Oil, one tablespoon Horio Cow’s Butter and the chicken, and cook for a few minutes till golden on all sides (about 5 min). Add TOP Balsamic Vinegar, stir and transfer to a plate leaving most of the juice in the pan.

3. Lower the heat right down, add the second tablespoon of Horio Sustainable Olive Oil and Horio Cow’s Butter, and the onion. Cook gently for about a minute and add the mushrooms. Let them soften for about 5-6 minutes. Turn up the heat again, add the chicken with any juices from the plate, and when it bubbles add TOP Balsamic Cream. Leave for 2 minutes and check that the chicken is cooked through. If it is, turn off the heat, add the cream, cheese, salt and pepper and stir well.

4. Drain the pasta reserving some of the water and add it to the pan with the chicken. Stir well. If necessary add some of the pasta water to thin out the sauce. Serve immediately with some extra cheese.

Tip: You can make this vegetarian friendly by omitting the chicken and TOP Balsamic Vinegar, and using Portobello mushrooms instead of white. Skip the second step, sauté the onion in Horio Sustainable Olive Oil and Horio Cow’s Butter and add the mushrooms. Leave them for 2-3 minutes longer than the above mentioned time and continue with the recipe by adding TOP Balsamic Cream.