Ingredients 4 chicken thigh fillets, cut into bite-size pieces
1 brown onion, diced
3 cups frozen mixed vegetables, defrosted
2 cups bear-shaped pasta
425g canned champignon pieces & stems
250ml Kraft Philadelphia Cream for Cooking
2 cubes vegetable stock
4 cups of water
salt and pepper, to taste
Heat 2 tablespoons vegetable oil in a stockpot, add in the onion and cook until onion turns opaque and brown.
Add in the chicken and cook for 5 minutes. Add in the vegetable stock and mix well.
Add in the vegetables and champignons, stir and mix.
Pour in 4 cups of water and cover. Bring to the boil.
Add in the pasta. Stir and cook for 8 minutes.
Stir in the cooking cream and simmer for 5 minutes.