Chicken, Feta and Mushroom Pasta

Whip up this tasty one-pot pasta dish next time you need a quick and easy meal the whole family will happily wolf down.


  • 450 g (6 cups) fusilli
  • 2 tbs olive oil
  • 2 large skinless chicken breasts, diced
  • 250 g (3 cups) button mushrooms, cleaned and halved
  • 4 tbs crème fraîche
  • 75 g (1/2 cup) feta, crumbled
  • 1/2 lemon, juiced
  • 2 spring onions, thinly sliced
  • Salt
  • Freshly ground black pepper


Step 1.
Cook the fusilli in a large saucepan of salted, boiling water until al dente, about 10-12 minutes usually. Drain well and set aside to cool, covered with a tea towel.

Step 2.
Heat the oil in a frying pan set over a moderate heat until hot. Add the chicken and some salt and pepper, sautéing until golden and cooked through, about 6-8 minutes. Remove to a plate.

Step 3.
Melt the butter in the pan before adding the mushrooms and a generous pinch of salt. Sauté until tender and golden, about 5-7 minutes. Stir in half the spring onion and set off the heat.

Step 4.
Tip the pasta, chicken, and the mushrooms and spring onions from the pan into a large serving bowl. Add the crème fraîche, feta, lemon juice, and some salt and pepper to taste, stirring to combine.

Step 5.
Top with the remaining spring onion before serving.

Serves 4