Method
- Cook the penne in boiling water according to the packet instructions. Before draining, keep a mug of the starchy cooking water. Set the pasta aside.
- Season the chicken strips with black pepper. Coat a wide non-stick pan lightly with cooking spray, then cook the chicken over medium heat until lightly coloured on each side. Transfer it to a clean plate; it will finish cooking in the sauce.
- Add the mushrooms to the pan and cook until they release their liquid and begin to brown. Stir in the shallot and garlic and cook for another 2 minutes.
- Pour in about half the stock and simmer until the mushrooms soften. Stir the cream cheese into the remaining stock in a jug, then pour it into the pan. Keep the sauce at a gentle simmer, stirring until smooth.
- Return the chicken to the pan and cook until the thickest piece reaches 75°C for at least 30 seconds. If the sauce becomes too thick, add a little reserved pasta water.
- Fold in the drained penne and warm through. Season to taste, sprinkle with parsley and serve while hot.
Ingredient note: Salt levels vary between stocks and cream cheeses. Taste before adding more salt, and check labels if you need to avoid particular allergens.
