Ingredients
4chicken thigh fillets,boneless, skinless
1tspbasil,dried
salt and pepper,to season, plus extra to taste
1tbspolive oil,divided
1medium yellow onion,chopped
1tbspgarlic,minced, 4 garlic cloves
⅓cupdry white wine,or chicken stock, or broth
8ozbrown mushrooms,sliced, or Cremini mushrooms
4cupschicken broth or stock
12ozevaporated milk,canned
⅓cupmilk
Extra salt and pepper,to taste
1cupParmesan cheese,fresh, grated
handful of parsley,fresh, chopped
Preparation
Season the chicken thighs with dried basil, salt, and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat.
Add the chicken thighs and sear on both sides until golden brown, cooked through, and no longer pink. Remove and set aside.
Add the remaining oil to the pot. Fry the onion and garlic for about 2 minutes until the onion becomes transparent, stirring occasionally. Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook further for 3 minutes, while stirring occasionally.
Then, add the broth, milks (or cream, if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer for about 15 minutes until pasta is al dente while stirring occasionally.
Stir in the parmesan cheese until it melts through the sauce.
Remove from the heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
Garnish with fresh parsley and extra parmesan, if desired
Enjoy!
