Quick & Easy One-Pot Chicken & Mushroom Alfredo

I love one-pot meals, and it's a BONUS when they are quick & easy to make!

This is one such meal that you can put together easily on days when you are pressed for time or just too dead tired to do anything more yet dislike the idea of packing food from outside. This is exactly me today.

I love the minimal washing. I love it more when the meal is so super yummy!

Now this is MY kind of dish for sure!!

Quick & Easy One-Pot Chicken & Mushroom Alfredo

adapted from The Domestic Goddess Wannabe
serves 4

Ingredients:
3 tbspn (45ml) olive oil
600g boneless, skinless chicken breasts
4 cloves garlic, minced
200g mushrooms, sliced
420ml chicken stock
1 cup (240ml) heavy cream
500g penne pasta, or any bite-sized shape pasta, uncooked
2 cups (200g) shredded parmesan cheese
Salt and black pepper, to taste
Flat leaf parsley to garnish

Method:

1. In a skillet (or pot), brown the chicken (which has been seasoned with salt and pepper) in a little olive oil. There is no need for the chicken to be cooked through as it will be cooked further with the sauce later. (I cut down on the chicken as my girl prefers less meat)

2. Add the minced garlic and cook for a minute. 

3. Add the mushrooms and saute for a minute.

4. Add the chicken stock, cream and pasta.

5. Give this a stir and bring to a boil. Then turn the heat down. Cover with a lid and let it simmer for 15-20 minutes, or until the pasta is tender. Give the pasta a stir once in a while.

6. If the liquid dries out, add a little more chicken stock and cream and continue to cook.

7. Once the pasta is al dente, remove from the heat and stir in the parmesan cheese.

8. Season with salt and black pepper as desired.

9. Garnish with some chopped flat leaf parsley and serve.

This post is linked to Little Thumbs Up organised by Zoe from Bake for Happy Kids and Mui Mui from my little favourite DIY, hosted by Diana from
 Domestic Goddess Wannabe
with April 2015 theme - CHICKEN

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