Description
There’s just something cozy about chicken, mushrooms, and pasta all tossed together in a creamy sauce. This one’s quick, no-fuss, and super satisfying. It’s the kind of dish you throw together on a weeknight when you don’t feel like fussing but still want comfort in a bowl.
Ingredients
Units
Scale
- 1 packet penne pasta (about 400g)
- 1 medium onion, chopped
- 500g chicken breast, cut into strips
- 125g mushrooms, sliced
- 400ml milk
- 2 tbsp milk (extra, for mixing slurry)
- 1 packet Royco chicken & mushroom mix
- 1 tbsp olive oil (or butter if you like a richer flavor)
- Salt and pepper, to taste
- Optional: grated Parmesan or fresh parsley to serve
Instructions
- Cook the pasta according to the package directions until al dente.
- Drain and set aside, saving some of the pasta water (about ½ cup).
- In a small bowl, stir the packet of Royco mix into the 2 tbsp milk to form a smooth slurry.
- Heat the oil in a large pan.
- Fry the onion until soft and golden.
- Add the chicken strips and cook until just turning golden.
- Toss in the mushrooms and let them soften.
- Pour in the slurry and the 400ml milk.
- Stir well, scraping up any bits from the bottom.
- Bring to a gentle simmer and cook for about 10 minutes, until the chicken is cooked through and the sauce thickens slightly.
- Toss the pasta into the pan with the sauce.
- If it looks too thick, loosen it with a splash of pasta water.
- Taste, season with salt and pepper, and serve with a sprinkle of Parmesan or parsley if you like (optional).
Notes
Prepared, tried, and tested by Joy
