Monty Bethams Creamy Chicken and Mushroom Pasta

1. Cook the penne pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet or frying pan, heat some olive oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add a bit more olive oil if needed. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms to the pan and cook until they release their juices and become golden brown, about 5 minutes.
5. Once the mushrooms are cooked, add the cooked chicken back to the pan.
6. Stir in the Lewis Road Single Cream and tomato paste, mixing well to combine.
7. If using chilli flakes or fresh chilli for spice, add them to the pan now. Adjust the amount according to your preference.
8. Allow the sauce to simmer gently for a few minutes until it thickens slightly. Season with salt and black pepper to taste.
9. Add the cooked penne pasta to the pan with the creamy chicken and mushroom sauce. Toss everything together until the pasta is well coated with the sauce.
10. Serve the creamy chicken and mushroom pasta hot, garnished with freshly chopped parsley or basil if desired.
11. Optionally, sprinkle grated Parmesan cheese before serving.

Enjoy your delicious and comforting creamy chicken and mushroom pasta!