Herbed Mushroom and Chicken

A slow-cooked pot of chicken, mushrooms and vegetables with basil, oregano and thyme, tossed with whole wheat fettuccine. Tomatoes and red wine give it a gentle tang, the kind of sour flavour Richberry loves to play with.

Total time: 8 hr 15 min
Servings: 4
Calories per serving: ≈ 340

Real ingredients
Sour turns sweet
Made to share

Dark pan of mushroom and pearl barley soup with carrots and dill, beside seeded rye bread and pink peppercorns — Herby. Savoury. Slow-cooked.

Ingredients

1 cup assorted mushrooms
1 onion finely chopped
1 carrot diced
2 tomatoes chopped
12 oz shredded chicken
4–5 basil leaves
1 teaspoon oregano
½ teaspoon thyme
¼ cup red wine
¾ teaspoon salt
¼ cup water
6 oz whole wheat fettuccine, boiled

How to make it

Fill the slow cooker
Put the mushrooms, onion, carrot, tomatoes, chicken, basil, oregano, thyme, red wine, salt and water into a slow cooker, then cover with the lid.
Cook low and slow
Leave it to cook for 7–8 hours, until the vegetables are soft and the sauce has come together.
Toss with the pasta
Stir the boiled fettuccine through the chicken and mushrooms just before serving, or spoon the sauce over the top.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry