Ingredients

The following ingredients have 4 Servings
  • 2 tbsp. olive oil
  • 300 g chicken breast (cubed)
  • 2 cloves garlic (crushed)
  • 100 g button mushrooms
  • 2 tbsp. flour
  • 50 ml white wine
  • 250 ml skimmed milk
  • 4 tbsp. low fat cream cheese
  • Salt and Freshly Grated Black Pepper
  • 225 g whole wheat penne pasta
  • 1 tbsp. freshly chopped parsley

Instruction

  • Gently heat 1 tbsp olive oil in a large pot. Add the chicken and cook stirring until no longer pink, about 5 minutes. Remove chicken from pot using a slotted spoon.
  • In the same pot gently heat the other tbsp of olive oil, sauté the garlic and mushrooms together.
  • Once garlic and mushrooms are cooked, add the flour. Stir until a smooth paste is formed.
  • Stir in the wine, milk, and cream cheese. Season to taste and keep stirring until sauce thickens and when it begins to bubble add the chicken back in. Turn down to simmer until chicken cooked through fully.
  • Whilst chicken is simmering cook the pasta according to packet instructions.
  • Once pasta cooked, drain fully, and stir into the chicken in white sauce.
  • Serve garnished with the parsley.