Chunks of juicy chicken breast in a creamy mushroom sauce with your favorite pasta.
Ingredients :
1 pound boneless skinless chicken breasts
1 teaspoon dried basil
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 tablespoon vegetable oil
8 ounces mushrooms sliced
1 small onion diced
2 cloves garlic minced
1 ½ cups milk
1 ½ cups chicken broth
½ cup heavy whipping cream
12 ounces rotini or penne
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
Directions :
Cut the chicken into bite sized pieces and season with the basil, ½ teaspoon salt, and ¼ teaspoon black pepper.
In a large skillet with a lid, heat the vegetable oil over medium high heat. Add the chicken and cook until lightly browned and cooked through, about 5 to 6 minutes. Set aside in a bowl.
Add the onion, mushrooms, and garlic to the pan. Cook for 4 to 5 minutes or until the onion begins to soften. Stir in the milk, chicken broth, cream, pasta, and corn starch.
Bring to a boil over medium-high heat, reduce to a simmer and cover. Cook covered for 8 to 12 minutes, stirring occasionally, or until pasta is tender. Add water or additional broth as needed. Once pasta is tender, mix in cooked chicken.
Remove the pasta from the heat and let rest uncovered for 5 minutes. Stir and season with additional salt and pepper to taste. Garnish with chopped parsley and grated parmesan cheese.
