Creamy Chicken & Mushroom Pasta

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Pastapack 450 g ≈ $1.37 90 g
3. 3 Cream 10%pack 500 ml ≈ $2.40 80 ml
4. 4 Button mushrooms≈ $7.50 per kg 60 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Hard cheesepack 200 g ≈ $2.70 20 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the pasta² in salted water for 8–10 minutes until al dente, reserve half a cup of pasta water, then drain the rest.

2. Cut the chicken¹ into 2 cm pieces, slice the mushrooms, mince the garlic⁵, and grate the cheese.

3. Heat a skillet over medium heat with oil, then sear the chicken¹ for 7 minutes until golden and cooked through.

4. Add the mushrooms and garlic⁵, cooking for 3–4 minutes until all moisture evaporates.

5. Pour in the cream³, season with salt and pepper, and simmer for 2 minutes until slightly thickened.

6. Stir in the pasta² and a splash of pasta water, then fold in the cheese, heating on low for 1–2 minutes until melted. Serve hot.