This one I learnt whilst in a real professional kitchen a few weeks back. It was going out as a vegetarian starter, its epic as that but I chucked a bit of chicken on the top to add to the dining experience.
- 1 small Chicken Breast
- 80g Spaghetti
- 1 tbsp Truffle Oil
- Cavolo Nero
- 100g Wild Mushrooms
Start off with the chicken, in a pre-heated 200c oven cook the chicken for about 10 minutes. While the chicken cooks, boil the kettle and then cook the spaghetti a pan with a good pinch of salt for 7 minutes.
In another larger pan sauté the mushrooms in a little oil, when the spaghetti is done drain and then add the cavolo nero and pasta to the mushrooms. Let the cabbage wilt and then add the truffle oil. Plate topped with the chicken and enjoy!