|2 cup||pasta — cooked spaghetti|
|2||chicken breast fillets — cut into pieces|
|2 cloves||garlic — finely chopped|
|2 cup||button mushrooms — sliced|
|250 ml||cream — fresh|
|salt and freshly ground black pepper|
|1 cup||courgettes — sliced|
|oil — for roasting|
|1 handful||fresh parsley — chopped|
Heat the butter in a frying pan, add the chicken pieces and fry until done.
Remove the chicken from the pan, add the garlic and mushrooms, saute until soft. Add the cream and allow to simmer until reduced. Season.
In the meantime, drizzle the zucchini with olive oil and roast in the oven until golden.
Add the chicken and roasted zucchini to the mushroom cream sauce, and serve with cooked spaghetti.
Serve with Parmesan and black pepper.