Fusilli Con Polo E Funghi

• 1 1/8 pounds fusilli
• 2/3 pound skinless chicken breast
• 1 cup mushrooms closed top, quartered
• 1/2 onion peeled and finely chopped
• 3 cloves garlic peeled and finely chopped
• 5/8 cup cream fresh
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 2 teaspoons ground pepper
• 1 egg yolk
• Parmigiano Reggiano grated, to taste
• 2 tablespoons plain flour optional
• 1 cup olive oil

1. Boil some water in a deep-bottomed pan and flavour it with half of the oil, the salt, a teaspoon of pepper and the thyme. When the water is boiling add the pasta and cook al dente (approx. 1.5min less than the indication on the packaging).
2. While the pasta is cooking, dry pat the chicken and chop into bite-sized chunks. Season with salt, pepper, the garlic and some of the remaining olive oil. heat a skillet and cook the chicken until cooked inside. nnOPTIONAL: coat the chicken in a thin layer of flour to give it a little bit of crisp.
3. In a different skillet, heat a little olive oil and fry your chopped onion and mushrooms until nicely browned. Set aside.
4. Drain your pasta when it's ready and put back into the pan but on low heat. Add the fresh cream into the pan and mix well. Toss in the chicken, onion and mushrooms and egg yolk. Drop in the grated cheese and keep mixing throughout. After a couple of minutes, when there are no more cheese gratings left visible, take off the heat and serve in a large boil. Use hands or a fork to scoop out the thyme sprig stems and throw these out. Leave to cool for a couple of minutes and enjoy!

fusilli, chicken breast, mushrooms, onion, garlic, cream fresh, thyme, salt, ground pepper, egg yolk, flour, olive oil

Taken from www.yummly.com/recipe/Fusilli-Con-Polo-E-Funghi-1477829 (may not work)