Ingredients
- 500 g thinly sliced chicken breast
- 500 g Penne Pasta
- 1 teaspoon of your fav poultry seasoning optional
- 1 finely diced onion
- 500 g sliced mushrooms
- 4 crushed garlic
- 1 teaspoon whole grain mustard
- 1 teaspoon Italian herbs
- 2 sprigs fresh thyme
- 1 cup chicken stock
- 600 ml thickened cream
- 1 cup freshly grated parmesan
- 2-3 Tablespoons Worcestershire sauce or to taste
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
Instructions
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First brown your chicken in some olive oil until browned & set aside.
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In the same pan melt the butter + olive oil in a pan & sauté onions until they start to colour, add the mushrooms & give them a stir. Let them cook for approx 5 minutes to develop a golden colour.
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Add garlic, mustard, Italian herbs & fresh thyme.
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Cook for a minute before deglazing the pan with the chicken stock making sure to scrape all the flavour from the base of the pan, simmer for a minute before adding thickened cream, chicken, dash of salt, cracked pepper & Worcestershire sauce.
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Add the Parmesan & let it simmer on lowest heat stirring occasionally until thickened, approx 5min. Cook pasta according to pack instructions – tip: undercook by 2 minutes. Add cooked pasta straight into sauce along with 1/2 to 2 cup of pasta water & simmer for a further 2 minutes.
Notes
Use fresh grated Parmesan as it melts easily – the packet stuff could result in a clumpy/grainy sauce.
