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Creamy Chicken and Mushroom Pasta Shells

by Antoinette Tan (follow)
Dinner (2274)      Lunch (1798)      Chicken (692)      Pasta (281)      Italian (218)      Mushrooms (190)      Cream (66)      Main Meal (47)      Carbonara (6)     
Similar to carbonara-based pastas, this chicken and mushroom version is a slightly healthier alternative that's just as creamy and delicious. Stirring in baby rocket leaves before serving also ensures fresh greens are added to complete the meal, while adding a nice crunch to every bite.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 2 servings

250g pasta shells
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic
2 chicken fillets, chopped
100g sliced mushrooms
3/4 cup thickened cream
1/2 cup chicken stock
70g baby rocket leaves
sea salt and freshly cracked black pepper
shaved Parmesan cheese to serve
dash of paprika to serve

Cook the pasta shells in a large saucepan of salted boiling water for about 10 minutes or according to the directions on its package.
Drain the pasta.
Heat a medium non-stick pan over high heat.
Add the oil, onion and garlic and cook for 2 to 3 minutes or until the onion is softened.
Sitr in the mushrooms and chicken and cook for 3 to 4 minutes or until the chicken is golden.
Add the cream and stock and cook for 5 minutes or until slightly thickened.
Add the freshly cracked pepper and sea salt to taste.
Add the chicken mixture to the pasta and toss to combine.
To serve, stir the rocket into the pasta mixture and top with shaved parmesan.

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