MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Creamy Chicken & Mushroom Pasta
Categories: Pasta, Poultry, Vegetables, Dairy, Cheese
Yield: 2 servings

2 c Penne pasta
3 Boned, skinned chicken
- thighs
1 md Onion; fine diced
Ground black pepper & salt
Handful fresh parsley; fine
- chopped
Olive oil
3 cl Garlic; minced
1/4 c White wine
1 ts Dried mixed herbs
1/2 cn (175 g/6 fl oz approx)
- evaporated milk
1/4 c Milk
1/2 c Grated parmesan cheese
500 ml Chicken stock
125 g Mushrooms; sliced

Season the chicken thighs with salt, pepper and mixed
herbs.

Heat olive oil in a frying over medium heat. Add the
chicken thighs and cooked in both sides for 4-5 minutes
or until cooked through and golden brown on the outside.
Set aside when cooked.

Using the same pan, add more olive oil if needed. Fry
the onion until soft then add the garlic and fry for
another minute or less. Stir occasionally.

Add the wine and simmer over low-medium heat for 3-5
minutes.

Add the mushrooms and cook for another 3-5 minutes. Stir
occasionally.

Add the chicken stock, evaporated milk and milk. Season
with salt and pepper. Reduce heat to a simmer.

Add the pasta and cook for about 12-15 or until the
pasta is cooked but still firm and the sauce has reduced
and thickened.

Slice the chicken thighs thinly.

Just before removing the pan from the heat, add the
parmasan, parsley and chicken.

Remove from the heat and rest for 5-10 minutes.

By Andrea maisnbacher

RECIPE FROM: https://cookpad.com

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