Mary Miso - Recipes for every day - Cookbooks
500g farfalle pasta
½ bunch fresh mint
180g sour cream
180g plain yogurt
3 chicken breasts
1 onion
300g chanterelles
200ml white wine
zest of 1 lemon
400g peas
salt and pepper
oil to roast
Cook pasta in boiling salted water until tender. Pluck the mint and chop if necessary. Mix sour cream and yogurt.
Cut chicken breast in stripes and roast in hot oil, season with salt and pepper. Remove from pan.
Cook the diced onions in hot oil, add chanterelles and cook until softened. Add white wine and cook until reduced, then add lemon zest.
Cook peas in salted water for one minute, plunge into ice water, drain, add to farfalle and toss together with chicken and chanterelles. Serve on plates.
Top each pasta with sour cream-yogurt mix and garnish with fresh mint.
Tip: In general I do not wash mushrooms, except for chanterelles because they often are very dirty: poor the chanterelles into a bowl of cold water and add a table soon of flour for the dirt to cluster. Remove the chanterelles after a short while and drain with paper towel.
