Creamy Chicken Mushroom Pasta

Procedure

1. 1
   Boil the pasta in a large pot of salted water until al dente, then drain and reserve about 60mL of the starchy pasta water.
2. 2
   Melt 15g of butter in a large skillet over medium-high heat and sear the chicken strips until golden brown and fully cooked.
3. 3
   Remove the chicken from the skillet and set it aside on a plate to keep it juicy.
4. 4
   Add the remaining 15g of butter to the same skillet and sauté the sliced mushrooms until they release their moisture and turn a deep brown.
5. 5
   Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. 6
   Pour the 250mL of cooking cream into the skillet and lower the heat to a gentle simmer.
7. 7
   Sprinkle 15g of Menu Chicken Powder Mix 1KG: Regular into the cream and whisk thoroughly until the powder is fully dissolved and the sauce begins to thicken.
8. 8
   Add the cooked pasta, the seared chicken, and the reserved pasta water into the skillet.
9. 9
   Toss everything together for 2 minutes over low heat until the creamy chicken sauce clings perfectly to the pasta.
10. 10
    Turn off the heat and stir in the grated Parmesan cheese and a generous amount of cracked black pepper.
11. 11
    Garnish with freshly chopped parsley and serve immediately while the sauce is silky and hot.