Chicken and Mushroom Pasta in White Sauce

Ingredients

• Bowtie Pasta1/2 fist (80 g)
• Chicken Breast150 g
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Butter1/2 tablespoon (15 g)
• Flour1/2 tablespoon (4 g)
• Milk1/2 cup (120 ml)
• Oil2 teaspoon (7 ml)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt following the time indicated on the package. Once done, remove and drain.

2. 2

   Step 2

   Heat the pan over high heat. While heating, cut the chicken into bite-sized pieces and season with salt and pepper.

3. 3

   Step 3

   Once heated, add half of the oil, spread and add the chicken breast.

4. 4

   Step 4

   Reduce heat to medium and cook for about 4 minutes, stirring, until browned on both sides. Set aside.

5. 5

   Step 5

   Simultaneously, chop the garlic and slice the mushrooms.

6. 6

   Step 6

   In the same pan over medium-high heat, heat the remaining oil.

7. 7

   Step 7

   Once heated, add the garlic and mushrooms with a pinch of salt. Stir-fry for 4 minutes over medium heat and then add the chicken breast.

8. 8

   Step 8

   Warm up the milk over medium heat Turn off and set aside.

9. 9

   Step 9

   For the sauce: Melt the butter over medium heat and dissolve the flour in it. Remove from the heat, gradually add the milk and mix with a whisk or wooden spoon.

10. 10

    Step 10

    Return to the heat and cook until boiling. Remove, season with salt and pepper, add nutmeg.

11. 11

    Step 11

    Mix the white sauce with the stir-fried mixture and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Mushroom Pasta in White Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.