Mushroom Chicken Pasta

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Step 1

Poach slowly for 1 hour, the chicken breasts with 2 roughly chopped onions. Add just enough water to cover the chicken add salt and pepper.

Step 2

Remove the chicken from the pot once cooked. Retain all the liquid and cooked onions.

Step 3

In a 2nd pot add the red onion and chopped greenpepper with 6 garlic gloves, strain out the onions from the stock and add to the 2nd pot, fry every thing together for a couple of minutes.

Step 4

Add the punnet mushrooms and punnet cherry tomatoes sliced. (I prefer using dried mushrooms for darker flavour and colour)

Step 5

Add the chicken stock liquid that the chicken cookedin, paprika, crushed black pepper and dried basil.

Step 6

Creat a kartouche with baking papering put on top of liquid to retain as much liquid as possible without having to add more. Cook on slow and med heat for 45 min.

Step 7

Once every thing is cooked and soft, blitz with an emertion blender stick until smooth. Thicken sauce with a packet of Mushroom Soup Powder. Add 1 tub of cream cheese.

Step 8

Mix in the pasta and adjust the cream cheese if more is needed. Toss and mix in the shredded chicken