Penne Chicken and Mushroom

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Pasta

  Corn, dry

  2 ½ cup or 263g

• Mushrooms

  White, raw

  1 ½ cup, whole or 144g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  1 tsp or 1g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  1 tbsp or 18g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Bring a pot of water to a boil, add the tablespoon of salt, and stir until dissolved. Add the pasta, stirring occasionally to prevent sticking.
2. While the pasta cooks, slice the mushrooms and cut the chicken breasts into small squares. Grate the cheese and set aside.
3. In a pan, heat the olive oil over low heat, add the peeled garlic clove, and cook until lightly browned. Remove the garlic.
4. Add the mushrooms to the pan and cook over medium-high heat for about 5 minutes, stirring frequently. Once the liquid evaporates, add the chicken, salt, and pepper. Stir for about 2 minutes, then remove from heat.
5. In a saucepan, heat the milk and shredded cheese, stirring continuously until the cheese is melted and combined with the milk.
6. Return the mushroom and chicken to the heat. Drain the pasta and add it to the pan with the chicken and mushrooms. Pour the cheese sauce over the mixture.
7. Stir well for another minute until the cheese sauce reaches a creamy consistency and coats the pasta.