Ingredients
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375 g pasta (I use shells, penne or rigatoni)
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2 chicken breasts, diced
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1 medium onion, sliced
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200 -250 g mushrooms, sliced
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1/4 teaspoon ground chili powder
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1/4 teaspoon dried basil
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1/4 teaspoon dried oregano
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1/4 cup of liquid chicken stock
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300 ml thickened cream
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2 teaspoons coarse grain mustard
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olive oil
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shaved parmesan cheese
Instructions
- Cook pasta until cooked, drain and return to the pan.
- In a large frypan, add olive oil and fry the onion until translucent, add chicken, chilli, basil and oregano and cook until browned. Remove from pan.
- In the same pan add mushrooms and cook until tender.
- Add chicken stock, cream and mustard and return the chicken and onion mixture to the pan.
- Bring to boil. Bring to boil, reduce heat and simmer until chicken is cooked through and the sauce is thickening.
- Add the chicken sauce to the pasta and fold through.
- Top with shaved parmesan cheese.