2



(1.6mm) 200g
() 120g
() 1/2
() 50g
() 80g
10g
400ml
2
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(English Recipe)

Creamy Chicken & Mushroom Pasta
Servings: 2

INGREDIENTS
120 grams chicken thighs, roughly chopped
1 teaspoon salt, divided
Black pepper, to taste
10 grams salted butter
medium white onion, sliced
80 grams sweet potato, diced
50 grams shimeji mushrooms
2 tablespoons all-purpose flour
400 milliliters milk
1 teaspoon chicken stock powder
200 grams uncooked spaghetti
Chopped fresh parsley, for garnish

PREPARATION
Add the chicken thighs to a medium bowl and season with teaspoon salt and pepper. Mix well to coat.
Melt the butter in a medium pan over medium heat. Add the onion and cook for 1 minute, until softened.
Add the seasoned chicken and sweet potato and cook for 3 minutes, until the sweet potato is softened and the chicken is browned.
Add the mushrooms, remaining teaspoon salt, and pepper and cook for 1 minute, until the mushrooms are softened.
Sprinkle the flour over the pan and mix well to coat. Add the milk and chicken stock powder and stir well. Cook for about 8 minutes, until the sauce has thickened.
Bring a large pot of water to boil over high heat. Add the spaghetti and cook until tender. Drain the spaghetti, then add to the sauce and toss to coat.
Serve with parsley for garnish.
Enjoy!