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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Fusilli with Organic Chicken and Rosemary

Published on Tuesday 14th August 2007

Serves 4
Prep Time – 10 minutes
Cooking Time - 20 minutes
Calories – approx 400-500 per serving

Ingredients

• 750g skinless chicken breasts, cut into strips
  (Visit Daylesford Organic for organic chicken with its own distinctive flavour and succulence.)
• 50g butter
• 1 small onion, finely chopped
• 250g button mushrooms. Sliced
• 2 cloves garlic, crushed
• 1.5 tbsp plain flour
• 250ml chicken stock
• 4 tbsp sherry
• 2 teaspoons chopped rosemary
• 425g green pasta twists
• 100ml double cream
• Freshly ground salt and pepper

Melt the butter in a pan and add the onion. Cook gently until soft. Add the garlic and continue to cook for a couple of minutes. Add the flour and cook whilst stirring for a minute. Gradually blend in the stock and bring to the boil, continuing to stir. Simmer for 3 minutes.

Reduce the heat to as low as possible and add the chicken, rosemary, sherry and seasoning. Cover and simmer until the chicken is just cooked though.

Saute the mushrooms in some butter in a separate pan until cooked through and set aside.

Meanwhile bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions.

Stir the cream and mushrooms into the sauce and warm through on the lowest possible heat.

Drain the pasta and place in a bowl. Pour the sauce over the top and serve at once, garnished with some rosemary.

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