Ingredients

• 375 g pasta (I use shells, penne or rigatoni)
• 2 chicken breasts, diced
• 1 medium onion, sliced
• 200 -250 g mushrooms, sliced
• 1/4 teaspoon ground chili powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 cup of liquid chicken stock
• 300 ml thickened cream
• 2 teaspoons coarse grain mustard
• olive oil
• shaved parmesan cheese

Instructions

1. Cook pasta until cooked, drain and return to the pan.

2. In a large frypan, add olive oil and fry the onion until translucent, add chicken, chilli, basil and oregano and cook until browned. Remove from pan.

3. In the same pan add mushrooms and cook until tender.

4. Add chicken stock, cream and mustard and return the chicken and onion mixture to the pan.

5. Bring to boil. Bring to boil, reduce heat and simmer until chicken is cooked through and the sauce is thickening.

6. Add the chicken sauce to the pasta and fold through.

7. Top with shaved parmesan cheese.