Chicken, mushroom and olive sauce recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 4

Ingredients

Olive oil for cooking
1 onion, diced
125 g mushrooms, sliced
2 chicken thigh fillets, diced
1 clove garlic, crushed
125 ml (1/2 cup) chicken stock
125 ml (1/2 cup) tomato sugo
100 g (3/4 cup) pitted black olives
Salt and freshly ground black pepper
2 tbsp chopped parsley
Pasta of your choice, 100 g dried or 150 g fresh pasta per person

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Preparation

Heat a medium-sized saucepan over a medium–high heat. Add a generous splash of oil and the onion, and cook for 3–4 minutes. Add the mushrooms and cook for 2–3 minutes, stirring often. Add the chicken and garlic and cook for 3–4 minutes, or until the chicken is beginning to brown.

Add the stock and tomato sugo, and bring to the boil. Reduce to a simmer and cook for 10–15 minutes.

Bring a large saucepan of water to a boil over a high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce heat, cover and cook the pasta at a fast simmer for 8 minutes.

Add the olives to the sauce and check the seasoning.
Drain the pasta and toss with the sauce.
Add parsley to serve.

If you enjoyed this Chicken, mushroom and olive sauce recipe then browse more Modern Australian recipes, meat recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.

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