As I was about to type up this recipe I stopped. I have made this dish so often I was sure I had written a post on this before. It’s my go to when I don’t know what to do because it’s so simple and still so delicious.

This time it happened because I forgot to take a crucial ingredient for the dish I wanted to make for supper out the freezer. I messaged the husband to take it out for me but by the time I was done working I could see he hadn’t seen the message. I popped into the shop on the way and grabbed the default.

  • Skinless, free range chicken breasts.
  • Punnet of mushrooms
  • Smooth cottage cheese
  • Herbs

All the rest I tend to go with what I have at home. So it comes out a bit different every time but, for me, the seasoning throughout is the key to making this dish amazing, and garlic, definitely the garlic.

Simple, easy, no fuss. Give it a try on those days where you have too much to do and you need to feed someone (even if it’s just you)

Chicken mushroom pasta

Chicken mushroom pasta


4 skinless, boneless chicken breasts
1/2 onion, diced
1 punnet mushrooms, sliced
1 tsp crushed garlic
1 tbs shredded fresh herbs
1/4 cup white wine
Smooth cottage cheese
1 tbs milk
Salt and pepper to taste


Season the chicken breasts and fry them in a hot pan until just under done. Remove from the pan.
Top up the oil a little fry the mushrooms, do not season.
Slice up the chicken and put it back in the pan once the mushrooms have browned
Season with salt and pepper and fry while mixing well.
Add the white wine and cook allow to cook out.
Lower the heat all the way down and add the fresh herbs, cottage cheese and milk
Stir well until it all comes together.
If you are serving with pasta, cook the pasta to just before al dente and then cook it the rest of the way in the sauce.
*If you follow LCHF you can replace the cottage cheese and milk with real cream

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