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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