Creamy chicken and mushroom pasta

 

  This recipe was made up after having some leftover roast chicken and was thinking how to make it go further. Many of my pasta recipes call for a cup of the pasta water the pasta was cooked in and this is the same. It works like magic to make a smooth silky sauce. 

I find this makes a great after work dinner as it's really quick, I used tagliatelle but you can really use any pasta you have in the cupboard. I've also been known to buy ready sliced mushrooms and cooked chicken if I'm in a rush. 

Creamy chicken and mushroom pasta

200g cooked chicken (diced) 

200g mushrooms (sliced) 

100g Philadelphia soft cheese

300g dry pasta 

1 chicken stockpot or cube (dissolved in a cup of the pasta water) 

1 tbsp olive oil (or spray oil) 

salt and pepper

chives to garnish if liked 

Cook the pasta according to the packet instructions and while it is cooking take in a large frying pan or wok and add the oil then over a medium heat fry the mushrooms until starting to soften , 

Add the chicken and cook for a few minutes then add the Philadelphia and the pasta water with the stockpot and mix gently. 

Drain the pasta and add into the pan with the chicken and mushrooms. Mix everything together for a few minutes until the sauce starts to thicken. 

Season to taste with salt and pepper (I like lots of black pepper). 

Serves four