500g skinless chicken breast
(consider free range), sliced
250g spiral pasta
1½ cups mushrooms (105g), sliced
¾ cup (190mL) milk
2 tbsp sour cream
1. Cook pasta according to directions on packet; drain and keep warm.
2. Heat 2 tsp oil in a pan, brown chicken. Add mushrooms. cook for 1 minute.
3, Add combined milk, 1/4 cup (60mL) water and MAGGI Recipe Base. Bring to the boil, stirring.
4. Simmer for 3 minutes, stirring constantly.
5. Stir through sour cream. Serve over drained pasta. Enjoy!