Ingredients

The following ingredients have 6 Servings
  • 4 chicken thigh fillets, (boneless skinless)
  • 1 teaspoon dried basil
  • Salt and pepper, (to season)
  • 1 tablespoon olive oil, (divided)
  • 1 medium yellow onion, (chopped)
  • 4 cloves garlic, (minced (or 1 tablespoon minced garlic))
  • 1/3 cup dry white wine, ((or chicken stock/broth))
  • 8 ounces (250 g) brown or Cremini mushrooms, (sliced)
  • 1 quart (1 litre) chicken broth, ((or stock))
  • 12 ounce (375 ml) can evaporated milk*
  • 1/3 cup milk
  • Extra salt and pepper, (to taste)
  • 10 ounces (300 g) uncooked penne pasta ((just over 4 cups))
  • 1 cup fresh grated parmesan cheese
  • A handful of fresh parsley, (chopped)

Instruction

  • Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
  • Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  • Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
  • Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
  • Garnish with fresh parsley and extra parmesan, if desired
  • Enjoy!