6 skinless chicken fillets cut into small pieces
1 medium onion chopped
50g soft blue cheese
1 tbls butter
1 tbls olive oil
1 punnet of baby portabellini mushrooms, halved
250ml sour cream
1 tbls thyme
A little Himalayan salt
A good grind of black pepper
3 large baby marrows/courgettes
Butter for sautéing
Sauté the chicken in the butter and olive until slightly browned. Remove from the pan. Sauté onions until transparent. Add mushrooms. Make sure there is no excess liquid from the mushrooms. Add the chicken back to the pan. Mix. Add the thyme, salt and pepper. Mix well. Sauté for a few minutes more. By now your chicken should be cooked through. Add the cheese and cream to the pan. Cook for a few minutes on a low heat until the cheese has melted and the sauce thickened.
To make the ribbon noodles – Take three large baby marrows/courgettes. Rinse and remove ends. Using a vegetable peeler, peel the marrows to form thin noodles. Sauté in a little butter for a few minutes until al dente.
Serve the creamy chicken on top of the ribbon noodles. Grate parmesan over.