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


  • 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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