|500 g||chicken breast fillets — cubed|
|250 g||mushrooms — sliced|
|700 ml||stock — chicken|
|1/2 tsp||dried thyme|
|1 tsp||mustard — powder|
|1 tsp||fresh chillies — crushed|
|lemon — juice only|
|salt and freshly ground black pepper|
|1 cup||cheese — grated|
|500 g||pasta — cooked|
In a saucepan, fry the cubed chicken in some oil until golden.
Add the mushrooms and fry for another 3 minutes.
Add the chicken stock and allow to simmer gently for 10 minutes.
Add the cream/milk mix and allow to thicken.
Add all the flavourings and mix with the cooked pasta.
Transfer to a oven-proof dish and scatter the grated cheese over.
Bake at 180°C for 20 minutes until the cheese is golden.
For more of Simply Delicious’ recipes click here…