Chicken and mushroom pasta

Ingredients

• 500 g penne rigate or fusilli or Barilla shell pasta
• 2500 ml water
• 1 tablespoon salt for the pasta water
• 2 medium onions (300 g)
• 2 tablespoons oil
• 500 g boneless chicken breast (2 pieces)
• 400 g fresh or jarred champignon mushrooms
• 3 tablespoons cream (at least 20% fat)
• 200 g milk
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 10 g parsley
• 1 g oregano
• 100 ml pasta cooking water
• 40 g Parmesan

Preparation

1. Take the cream out of the fridge 15 minutes before you start. Peel and finely chop the onion. Pat the chicken breast dry with paper towels, then cut it into cubes. Wash the mushrooms and slice them. 2. Heat 2 tablespoons of oil in a large frying pan. Add the onion and cook for 5 minutes, until softened. 3. Add the mushrooms and chicken to the pan. Cook for 10 minutes, stirring now and then, until the chicken is no longer pink inside and the mushrooms have softened. 4. Meanwhile, bring 2500 ml of water and 1 tablespoon of salt to a boil. Cook the pasta for 10 minutes, until still firm in the middle, then drain it and reserve 100 ml of the cooking water. 5. Mix the flour with the cream and milk until smooth. Gradually stir in a few spoonfuls of the hot sauce from the pan, then pour the mixture over the chicken and mushrooms. Add 1 teaspoon of salt, 1/2 teaspoon of pepper, the parsley and oregano. Simmer for 5 minutes, stirring, until the sauce thickens and coats the spoon. 6. Add the drained pasta to the pan and toss it with the sauce. Sprinkle the grated Parmesan over each serving.