Whole wheat pasta with chicken, mushrooms and thyme

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Chicken breast120 g
• Button mushrooms150 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parmigiano Reggiano5 g
• Thymeto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile cut the chicken breast into roughly 2 cm bite-sized pieces; clean the button mushrooms with damp kitchen paper, trim the earthy base and slice them.
3. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
4. Meanwhile heat the olive oil in a wide frying pan over medium-high heat and brown the chicken for 5 minutes, until golden; add the mushrooms, crushed garlic and thyme and cook for another 6 minutes, until the mushrooms are golden and the chicken is no longer pink inside; season with salt and remove the garlic.
5. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the sauce and grated Parmigiano for a minute, loosening if needed.