Chicken and Mushroom Spaghetti

Cook spaghetti in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain reserving 60ml (¼ cup) pasta water. While the pasta is cooking, continue with step 2.

Thinly slice mushrooms. Peel and thinly slice eschalot. Pick parsley leaves from their stems and roughly chop. Slice chicken into thin strips.

Heat oil in a large frypan over medium-high heat. Add mushroom, eschalot and a pinch of salt and pepper and cook, stirring, for 2–3 minutes or until softened.

Add chicken to pan and cook for 3–4 minutes or until golden brown and almost cooked through. Add vinegar and stir to combine.

Add cream and reserved pasta water to sauce and bring to a simmer. Cook for 2–3 minutes or until reduced slightly and chicken is cooked through.

Add spaghetti and most of the parsley to frypan and cook over low heat for 1–2 minutes or until spaghetti is warmed through and coated with sauce. Divide between bowls and sprinkle with parmesan and remaining parsley to serve.