1 garlic clove, crushed
500g button mushrooms, sliced
300ml thickened cream
½ small barbecued chicken, meat removed and shredded
1 cup toasted breadcrumbs
2 tablespoons each chopped fresh parsley and grated parmesan
1 Bring a large saucepan of water to the boil and cook the linguine according to packet directions. Drain pasta, reserving ½ cup of the cooking water.
Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the garlic and mushrooms and cook for 3 min. Add the cream, bring to the boil and simmer, stirring often, for 3-4 min.
Add the chicken meat and continue cooking for 3-4 min or until heated through and sauce has thickened slightly, adding a little of the reserved cooking liquid if required. Serve chicken over cooked pasta. Sprinkle with toasted breadcrumbs, parsley and parmesan. Garnish with cracked black pepper.