This Sunday I decided to make a Creamy Mushroom Chicken Pasta. In all it was a success. A few things I would suggest is that When you cook the chicken add in some more oil than the recipe calls for. Also when you put the chicken make sure to cut it first and then throw it in the pan. When I did It I put in the whole chicken though which took much longer to cook. If you cut up the chicken it will not only cook faster but it will stay a good texture, not being over cooked. 

First I seasoned the chicken and then got that started on the stove. I than began by preparing all of my materials by slicing and dicing all of the vegetables. That was all of my vegetables were ready to be thrown into the pan when the time comes. One tip is in terms of broths I used vegetable broth instead of chicken broth, but anything works. In terms of the healthiness of the dish instead of cream I would recommend using evaporated milk as it does the same thing and is lees fatty.

Ingredients

4 chicken thigh fillets , no skin or bone, trimmed of fat

1 teaspoon dried basil

Salt and pepper to season

1 tablespoon olive oil , divided

1 medium yellow onion , chopped

4 cloves garlic , minced (or 1 tablespoon minced garlic)

1/3 cup dry white wine

8- ounces | 250-grams brown or cremini mushrooms , sliced

1- quart | 1-litre chicken broth (or stock)

1 (12-fl/oz | 375-ml) can evaporated milk*

1/3 cup milk (I use 2%)

Extra salt and pepper , to taste

10- ounces | 300-grams uncooked penne pasta (just over 4 cups)

1 cup fresh grated parmesan cheese

A handful of fresh parsley , chopped

Instructions

Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons 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.

Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.

Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), 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.

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 pasta.

Garnish with fresh parsley and extra parmesan, if desired

Enjoy!