Recipe - Pasta With Chicken Mushrooms And Courgettes

1 tablespoon Vegetable oil
2 Boneless; skinless chicken
; breasts, cut in
; small chunks or
; strips
2 md Sized courgettes; cut or sliced up
175 g Closed cup chestnut
mushrooms; thickly cut or sliced up
; (6oz)
25 g Butter; (1oz)
25 g Plain flour; (1oz)
150 ml Milk; ( One fourth pint)
150 ml Dry white wine; ( One fourth pint)
1 142 millilit single cream;
(5fl oz)
Salt and freshly ground
black pepper
50 g Fresh white breadcrumbs;
(1oz)
50 g Freshly grated parmesan
cheese; (2oz)

Heat the oil in a large saucepan add the chicken and fry for 56 minutes
until cooked through. Remove from the pan and set to one side.

Add the mushrooms and courgettes and fry until tender. Remove from the pan
and set to one side.

Cook the pasta following instructions on the pack.

Meanwhile melt the butter in the saucepan, stir in the flour to form a
paste. Cook for 12 minutes. Remove the saucepan from the heat and
gradually blend in the milk. Place back onto the heat and stirring
continually bring gently to the boil unti smooth and thickened.

Stir the wine into the sauce until blended then gradually stir in the cream
and add seasoning to taste. Stir the chicken, courgettes and mushrooms into
the sauce and heat through over a low to moderate heat for 45 minutes.

When the pasta is cooked, drain and stir into the sauce and mix thoroughly.

Transfer the mixture to a shallow heatproof dish. Mix together the
breadcrumbs and parmesan cheese and sprinkle evenly over the pasta.

Place the dish under a preheated hot grill until golden brown.

Notes Serve with a crisp green salad.

Converted by MC_Buster.

NOTES : A creamy white wine sauce with pasta, chicken, mushrooms and
courgettes.

Converted by MM_Buster v2.0l.