I’m not sure what could be more comforting than this! It’s so simple, ready in 20 minutes and who doesn’t love a creamy sauce pasta dish?
Melt butter in a pan with a sprig of rosemary and brown the chicken breasts allover. Add them to an oven dish and finish cooking in a moderately hot oven for around 15 minutes. To the same frying pan add the finely chopped red onion. Cook until softened and then add a clove grated garlic and the sliced mixed mushrooms. Fry until they release their moisture and are browned. Pour in the double cream and chicken stock and simmer to reduce to a thick sauce. Mix in the cooked pasta and then sprinkle over a few tablespoons chopped, roasted hazelnuts, grated parmesan and seasoning. Serve the pasta with the sliced chicken breast and fresh chopped herbs.
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