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| Photo credit Google |
Chicken breast - 500 gm (Dice 1.5cm )
Pasta - 300 gm
Mushroom - 250 gm ( chop thin cut)
Thicken cream - 300 ml
Cheese (grate) - 200 gm
Black pepper (ground) - 1 tea spoon
Dice chicken breast 1.5cm
Garlic 5 clove - chop tiny sizes
Ingredients
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Pasta – enough for 2–3 servings
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1 cup mushrooms, sliced
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1–2 cups diced chicken
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2 tsp olive oil
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2 cloves garlic, chopped
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2 tbsp salt (for boiling pasta)
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½–1 cup thickened cream
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½ cup grated cheese (parmesan or mozzarella)
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Black pepper, garlic powder, onion powder – to taste
Instructions
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Cook the pasta
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Boil 3 liters of water in a pot.
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Add 2 tablespoons of salt and the pasta.
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Cook over medium heat until al dente.
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Cook the mushrooms
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In a non-stick pan over medium heat, add the mushrooms.
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Stir occasionally until the mushrooms are cooked and all the liquid has evaporated.
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Add the chicken
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Add 2 teaspoons of olive oil and the chopped garlic to the mushrooms.
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Stir for a few seconds, then add the diced chicken.
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Cook until the chicken is no longer pink.
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Add liquid and cream
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Pour in some of the boiling water from the pasta pot—just enough to cover the chicken.
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Add the thickened cream and cheese. Stir well until the sauce becomes creamy.
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Combine and season
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Add the cooked pasta to the sauce and stir gently to combine.
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Season with black pepper, garlic powder, onion powder, and any other seasonings you like.
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Cook until the sauce thickens to your preferred consistency.
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Serve
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Once the sauce is thick and creamy, serve hot and enjoy!
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