Creamy Chicken and Mushroom Pasta

Sometimes I feel lazy and don't want to cook complicated stuff! I want the night off but dinner still needs to be put on the table. That's when those 30 minute meals come in so handy. This is one of them. This creamy chicken and mushroom pasta is a great dish for when laziness takes hold or when you need some comfort food. This pasta is perfect! Creamy and rich, with a hint of spice from the chilli flakes I garnished it with.

Preparation Time 10 minutes

Cook Time 20 minutes

Serves 4

Ingredients

4-5 teaspoon oil (for the pasta water and the sauce)

220 grams uncooked penne pasta

500 grams chicken breasts- cubed

salt and pepper- to taste

1 teaspoon cajun spice mix

1/2 small onion- chopped

3 garlic cloves- minced

200 grams sliced mushrooms

1 2/2 cups chicken broth

1/4 cup heavy cream

To Garnish

Coriander leaves

Chilli flakes

Instructions

1. Cook the pasta until al-dente. Do not overcook the pasta. Drain and set it aside.

2. Heat 1 teaspoon oil in a wok pan and add the chicken. Cook until no longer pin, around 5-6 minutes. Add the salt, pepper and cajun spice mix. Mix well.

3. Add the onion, garlic and mushrooms. Sauté for 2-3 minutes. The mushrooms will release their own water but that evaporates very quickly.

4. Add the chicken broth and deglaze the pan by carefully scraping the caramelisation from the bottom of the pan, with a spatula. This is gold! It's flavour.

5. Mix a few tablespoons of the broth with the heavy cream. Whisk until smooth. Add the cream to the broth and simmer slightly for 4-5 minutes until reduced and slightly thickened.

6. Add the pasta. Toss and coat the pasta in the sauce. Cook for an additional 2-3 minutes, to allow the pasta to soak up that beautiful sauce! Top with the coriander and chilli flakes.

7. Serve with garlic bread.

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