- 4 chicken thigh fillets, no skin or bone, trimmed of fat
- 1 teaspoon dried basil
- Salt and pepper to season
- 1 tablespoon olive oil, divided
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- ⅓ cup dry white wine
- 8-ounces | 250-grams brown or cremini mushrooms, sliced
- 1-quart | 1-litre chicken broth (or stock)
- 1 (12-fl/oz | 375-ml) can evaporated milk*
- ⅓ cup milk (I use 2%)
- Extra salt and pepper, to taste
- 10-ounces | 300-grams uncooked penne pasta (just over 4 cups)
- 1 cup fresh grated parmesan cheese
- A handful of fresh parsley, chopped
- Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
- Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
- Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
- Garnish with fresh parsley and extra parmesan, if desired
*Light evaporated milk was used in this recipe. You can use full fat if that’s what you have. Also, you can substitute evaporated milk with half and half, or reduced fat cream