Creamy Chicken and Mushroom Pasta

Ingredients:

• 3 chicken breasts (approx 510g/17.5oz), sliced into tenders
• 300g (10.5oz) mushrooms, sliced thinly
• 320g (11.28oz) penne pasta (or other pasta of choice)
• 1 shallot, finely chopped
• 4 cloves garlic, crushed
• 2.5 cups chicken stock
• 8 tablespoons low-fat cream cheese
• Salt and black pepper
• Spray oil
• Handful of fresh chopped Italian parsley, finely chopped

Instructions:

1. Cook pasta: Cook pasta to al dente, reserving two ladles of pasta water. Drain and set aside.
2. Cook chicken: Spray a frying pan with oil and add chicken pieces. Fry until lightly golden on both sides. Remove and set aside.
3. Sauté vegetables: Spray pan with more oil and add shallots, garlic, and mushrooms. Fry for 2 minutes.
4. Make sauce: Gradually add chicken stock to the pan, reducing down each time until mushrooms are golden. Whisk in cream cheese with reserved pasta water.
5. Combine ingredients: Add pasta, chicken, and sauce to the pan. Bring to a boil and simmer until chicken is cooked through and the sauce has thickened.
6. Stir in parsley: Stir in parsley and season with salt and pepper.

Serve and enjoy!