Chicken and Mushroom Pasta

A very simple pasta recipe with chicken that is as good as anything you will find in a trattoria. You can serve this dish to anyone, either for lunch or as an informal supper. It would also make a good starter.

One question I'm always asked about receipes like this is; can I use canned tomatoes?

The answer is, I'm all for saving time in the kitchen but there is always a price to pay. Canned tomatoes contain far too much water, so if you do use them you need to drain them thoroughly - and expect to lose a lot of flavor as well.

My top tip is to use fresh ingredients, and of those you need the following:

• 4 chicken thigh fillets, cubed
• 150g oyster mushrooms, chopped
• 4 French shallots, sliced thinly
• 2 cloves garlic, finely chopped
• bunch of flat leaf parsley and thyme, finely chopped
• 1 tbs tomato paste
• 4 roma tomatoes, skinned, deseeded and roughly chopped
• 4 tbs olive oil
• 100mls chicken stock
• freshly ground salt and pepper
• handful of basil leaves, torn into shreds
• 4 handfulls shell or butterfly pasta

Using a wide skillet or wok, heat half the oil over medium heat with the garlic and shallots. When the shallots are soft add the mushrooms and cook until they just start to take some color - don't overdo this. Then stir in the tomato paste and cook through.

Next add the tomatoes and herbs and let these cook until the mixture is almost drying out. Stir in the chicken stock, heat through and pour the mixture into a separate bowl.

Wipe the wok or skillet clean, add the remaining oil and stir fry the chicken. Return the mushroom mix to the pan, season, stir in the basil and keep warm.

Cook the pasta according to the makers instructions, drain and add it to the chicken. Mix thoroughly. Serve at once.

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