Chicken and Mushroom Pasta in Blue Cheese sauce

You know when you've had one of those days when you're fed up, tired and hungry.
Thats the time when I like pasta.
Fresh Pasta is super quick and convenient (even if you freeze it you only add a few more minutes on the cooking time). Make sure you cook it in a big pan of salty water with a splash of olive oil to stop the pasta sticking together. This recipie is good with taglitelle!

This is so rich and tasty, even if your not much of a fan of blue cheese ( maybe try with half cream cheese and half blue if you're a bit shy!)

For everything else except the pasta....
-Few chestnut mushrooms
-Big chicken breast (if you get happy free range chicken, which I can't recommend enough, it will be big enough for two) cut into strips.
-2 Shallots (1/2 an onion will do but shallot just works!)
-50g blue cheese (buy just that from the cheese counter if you don't normally eat blue cheese)
-100ml(ish) milk
-Big handful of shredded Spring Greens (or spinach, kale or savoy cabbage)

Put your water onto boil for the pasta.

Thinly slice a few chesnut mushrooms and cook them with a splash of olive oil and 1/2 a teaspoon of chopped garlic (I love the minced stuff in a jar, very convenient). Once they're browned take them out of the pan and keep them on a plate.

Thinly slice two shallots and gently cook them in the pan you just took the mushrooms out of. Once they are starting to brown add the sliced chicken and sprinkle with apprx 1/2 tsp of smoked paprika.

When the chicken is sealed (it looks white all over) crumble in the blue cheese and stir until it's all melted in. Then pour in the milk, just enough so it looks a bit too runny ( it will reduce down a bit). Season with salt and pepper and put the mushrooms back in.

Cook your pasta whilst your sauce is bubbling away and add the spring greens then drain the pasta and tip it into the sauce stirring everything together so the pasta is all coated.

Scraped the pan tonight! Very tasty!