Chicken Breast with Mushrooms, Cream, and Pasta

1. 1 Chicken breast filletpack 800 g ≈ $7.36 180 g
2. 2 Pastapack 450 g ≈ $1.36 75 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 80 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Dried thyme 1 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

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

Method

1. Cut the chicken¹ breast into small pieces, slice the mushrooms, and finely chop the garlic⁵.

2. Heat oil in a deep skillet and fry the chicken¹ for 4 minutes until it turns white and lightly browns.

3. Add the mushrooms, garlic⁵, thyme, salt, and pepper, and fry for 4 minutes until the moisture evaporates.

4. Add the pasta², pour in the cream⁴ and 170 ml hot water, and stir.

5. Cook covered for 9 minutes, stirring occasionally, until the pasta² is tender and the chicken¹ is cooked through.

6. Remove the lid and heat for 1 minute until the sauce is thick and creamy⁴.