- 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
- Freshly ground black pepper
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.
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.
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.
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.
Top with the remaining spring onion before serving.