CREAMY CHICKEN AND MUSHROOM PASTA
A truly delicious and rich blend of ingredients, ideal for lunch with a glass of chilled white wine.
4 chicken thigh fillets, boneless skinless
1 tsp dried basil
Salt and pepper, to season
1 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced (or 1 tbsp minced
1/3 cup dry white wine (or chicken stock)
8 oz (250 g) mushrooms, sliced
1 litre chicken stock
12 oz (375 ml) can evaporated milk
1/3 cup milk
Extra salt and pepper, to taste
10 oz (300 g) penne pasta
Grated parmesan cheese
A handful of fresh parsley, chopped
1. Season chicken thighs with dried
basil, salt and pepper. Heat 2 tsps of oil in a large saucepan or pot over
medium-high heat. Add the chicken thighs and sear on both sides until golden
brown, cooked through and no longer pink. Remove and set aside.
2. Add the remaining oil. Fry the onion
and garlic over a medium heat until the onion becomes transparent, stirring
occasionally. Pour in the white wine and allow to simmer for 5 minutes, or
until beginning to reduce down.
3. Add the mushrooms and cook for a
further 3 minutes, while stirring occasionally. Then, add the chicken stock,
milks, salt and pepper, and bring to a gentle simmer. Add the pasta and simmer
until pasta is al dente, about 15 minutes, while stirring occasionally.
4. Stir in the parmesan cheese until it
melts through the sauce. Remove from heat and allow to sit for 5 minutes to
allow the sauce to thicken. Slice the chicken into strips and stir through the
with fresh parsley and extra parmesan, if desired