Creamy Chicken and Mushroom Pasta



3 x chicken breast (approx 510g/17.5oz) , sliced in to tenders
300g (10.5oz) of mushrooms, sliced thinly
320g (11.28oz) of Penne pasta (or other pasta of choice)
1 shallot, finely chopped
4 cloves of garlic, crushed
2.5 cups of chicken stock
8 tbs of low fat cream cheese
Cook pasta to al dente, reserve two ladles of the pasta water and then drain and set aside.
Spray a frying pan with some spray oil
Add the chicken pieces and fry until lightly golden on both sides. Remove and set aside.
Spray with a little more spray oil
Add the shallot, garlic and mushrooms and fry for 2 minutes.
Pour in a little stock and reduce down, keep repeating with a little stock, until the mushrooms are lovely and golden

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