One-Pot Creamy Chicken & Mushroom Pasta
One-Pot Creamy Chicken & Mushroom Pasta

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One-Pot Creamy Chicken & Mushroom Pasta cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you simply, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at different public functions actually. I am certain you will see lots of people who just like the One-Pot Creamy Chicken & Mushroom Pasta dishes that you simply make.

Alright, don’t linger, let’s approach this one-pot creamy chicken & mushroom pasta menu with 15 substances which are absolutely easy to obtain, and we have to process them at the very least through 10 methods. You should expend a while on this, so the resulting food could be perfect.

Composition of One-Pot Creamy Chicken & Mushroom Pasta:
  1. Take 2 cups for penne pasta
  2. Take 3 for boneless, skinless chicken thighs
  3. Require 1 medium onion, finely diced
  4. Prepare to taste of Ground black pepper
  5. You need Handful - fresh parsley, finely chopped
  6. Take to taste Salt
  7. Prepare as needed for Olive oil
  8. Make ready 3 for garlic cloves, finely diced
  9. You need 1/4 cup white wine
  10. Take 1 tsp - dried mixed herbs
  11. Prepare 1/2 can (200 g) of approx) evaporated milk
  12. Need 1/4 - milk
  13. Require 1/2 grated parmesan cheese
  14. You need 500 ml of chicken stock or broth
  15. Prepare 125 g of mushrooms, sliced
One-Pot Creamy Chicken & Mushroom Pasta making process:
  1. Season the chicken thighs with salt, pepper and mixed herbs.
  2. 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.
  3. 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.
  4. Add the wine and simmer over low-medium heat for 3-5 minutes.
  5. Add the mushrooms and cook for another 3-5 minutes. Stir occasionally.
  6. Add the chicken stock, evaporated milk and milk. Season with salt and pepper. Reduce heat to a simmer.
  7. 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.
  8. Slice the chicken thighs thinly.
  9. Just before removing the pan from the heat, add the parmasan, parsley and chicken.
  10. Remove from the heat and rest for 5-10 minutes.

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