This creamy chicken and mushroom ptitim pasta is a one-pan weeknight hero: tender pearl couscous, golden chicken, earthy mushrooms and sweet cherry tomatoes folded through a silky parmesan cream sauce. It cooks in about ten minutes once the pan is hot, so dinner is on the table fast. If you like creamy pasta, try our Creamy Mushroom Pasta with Parmesan and our One-Pan Quick Pasta with Tomatoes and Cheese.
Ingredients
- 400 g (14 oz) chicken fillet
- 250 g (9 oz) ptitim (pearl couscous)
- 500 ml (2 cups) water
- 200 g (about 2 1/2 cups) mushrooms
- 100 g (about 2/3 cup) cherry tomatoes
- 200 ml (3/4 cup) cream (15%)
- 50 g (1/2 cup) parmesan
- 1 tbsp pesto
- 5 g oil, for frying
- For the chicken coating: flour, salt, pepper, paprika, dried garlic
Instructions
- Dice the chicken, dredge in the flour-spice mix, and sear in a little oil.
- In the same skillet saute the mushrooms with dried garlic, add the cherry tomatoes, return the chicken, pour in the water and cream, add the ptitim and pesto, cover, reduce the heat, and cook 10 minutes.
- Stir in the parmesan and cook 2-3 minutes more.
Tips
- Keep the lid on while the ptitim cooks so it absorbs the creamy liquid evenly, and stir once halfway through if it starts to stick.
- Let the sauce rest for a minute after the parmesan goes in — it thickens beautifully. For another classic, try our Classic Pasta Bolognese.
- For pasta technique and sauce ideas, see seriouseats.com.
Nutrition (per 100 g): 164 kcal, protein 10 g, fat 6.5 g, carbs 15 g.