Ingredients
Method
- Start by cooking 250g of pasta following the instructions for the pack (any pasta that you have in your cupboard will work great, in this recipe we’ve used Linguine)
- Pour in 4 Tbsp of oil into a pan over medium heat, add in the chopped garlic cloves, finely chopped onion, chopped mushrooms, salt and pepper (I used 1/2 Tsp of both) and cook until the onions become brown. You can also add 1 Tsp of butter in after a few minutes to help
- Once the onions have browned, add in the diced chicken and cook until the chicken starts to get a golden brown colour
- Add in the red chilli flakes (depending on how spicy you’d like it, you can adjust this to your liking – or put none at all if you’d prefer), and continue cooking
- Once the chicken is cooked, add in the cornflour, milk, double cream and Hellmann’s Mayonnaise and mix
- Add in the nutmeg and then the cheese, mixing after adding each, and continue to stir until the mixture becomes thick
- Add in some coriander and basil to add some flavour, and also a touch of colour!
- Once the mixture is at your desired level of thickness, pour it over the cooked pasta (which has had its water sieved out) and continue to stir for 1 minute to ensure you’ve fully mixed in the sauce
- Garnish with a bit of Basil and serve. Enjoy!
Notes
You can really adapt this recipe to your taste! If you're not a fan of spicy food, then you can skip adding the Red Chilli Flakes - or if you are, add in more than just half a teaspoon!