One pot creamy mushroom soup

Ingredients

• 2 chcken breasts, chopped
• 1 tablespoon fresh basil
• Salt and pepper to season
• 1 tablespoon olive oil, divided
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1/3 cup dry white wine
• 400 g mushrooms, sliced
• 1 litre chicken stock
• 375 ml can coconut milk
• 1/3 cup milk
• Pepper, to taste
• NO SALT REQUIRED
• 450 g uncooked penne pasta
• 1 cup fresh grated parmesan cheese
• A handful of fresh parsley, chopped

Method

1. In a large pan or wok, cook the chicken pieces in oil, seasoning with basil and pepper.
2. Remove the chicken from the pan and set aside.
3. Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
4. Add the chicken back to the pot.
5. Add the mushrooms and cook for a further 3 minutes, while stirring occasionally.
6. Add the coconut milk, chicken stock, salt and pepper, and bring to a gentle simmer.
7. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
8. Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
9. Garnish with fresh parsley and extra parmesan, if desired
10. Enjoy!