- Prep
- —
- Cook
- —
- Total
- 5 min
- Calories
- 733
- Protein
- 50g
- Carbs
- 66g
- Fat
- 33g
Get ready
Ingredients
Ingredients
- 170 g Spaghetti
- 250 g Chicken Thigh Mince
- 300 g Chicken Bone Broth
- 20 g Butter
- 1 tbsp Olive Oil
- 60 g Parmesan grated
- 200 g Shiitake Mushrooms
- 3 Garlic Cloves grated
Chives, sliced
- 1 Lemon
- Salt
- Black Pepper
Cook
Method
- Place a large saucepan of salted water onto boil. Roughly chop the mushrooms.
- In a large frying pan, add the olive oil and butter over a medium heat. Once foaming, add the minced chicken and cook for 4-5 minutes until it starts to brown. Add the chopped mushrooms and garlic and continues cooking for 3-4 minutes until all the water has evaporated and they begin to colour.
- Pour in the chicken bone broth and allow to reduce by 50% (as seen in video). In the meantime, cook the pasta.
- Transfer the pasta into the sauce and toss with some pasta water. Remove from the heat and toss through the parmesan and chives until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing.
- Season with salt, black pepper and lemon juice to paste. Divide between 2 bowls and finish with extra parm. Serve with a punchy side salad.