Summary

Ingredients

• 250 g chicken breast fillet (s)
• 250 g mushrooms
• 1 medium onion (s)
• 2 tablespoons oil
• salt and pepper
• 400 ml chicken broth
• 100 ml whipped cream
• 150 g peas (frozen)
• corn
• 200 g pasta
• parsley
• possibly sauce thickener, light
• sour cream

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Instructions

1. Wash the chicken fillets, pat dry and cut into cubes. Clean, clean and slice the mushrooms. Peel onion and chop finely.
2. Heat oil in a pan. Fry the meat all over. Season with salt and pepper and remove. Fry the mushrooms and onions in the hot frying fat while turning, season with salt and pepper.
3. Return the meat to the pan. Pour in the broth and cream, add the peas and bring to the boil. Let the sauce simmer for 4-5 minutes, add corn if necessary.
4. Cooking pasta. Wash, pat dry and chop the parsley. Stir in half of the parsley and any sauce thickener and bring to the boil again. Season to taste with salt and pepper. Drain the pasta. Pull the sauce off the plate, stir in sour cream if necessary, sprinkle with parsley and serve.