300g closed cup mushrooms, cleaned & sliced
2 tbsps olive oil
4 chicken thighs, diced
2 cloves garlic, crushed (optional)
1 small head of broccoli cut into florets & cooked
300ml creme fraiche
160g parmesan cheese, grated
salt & freshly ground black pepper
Heat 1 tbsp olive oil and the butter in a large frying pan. Add the mushrooms and fry until golden.( about 5 minutes. )
Season and remove from pan. Add the second tbsp of oil, add the chicken & garlic ( if using ) and cook till chicken is cooked through. Return the mushrooms to the pan along with the cooked broccoli, stir to mix well and season to taste.
Cook the spaghetti in boiling, lightly salted water following the cooking instructions. Drain & set aside.
Gently heat the creme fraiche in a separate pan. Slowly stir in 120g of the parmesan cheese and stir till melted & hot.
Add this to the mushroom & chicken mixture & heat through.
Serve on a bed of cooked spaghetti and sprinkle over the remaining parmesan.