Ingredients
2 - 4 chicken breasts, skin off, cut into cubes
2 tablespoons olive oil
1/4 cup butter
2 large shallots, finely chopped
2 cups mushrooms (I use button mushrooms), sliced
1/4 cup plain flour
4 teaspoons chicken powder or chicken bouillon
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups water
1/2 cup thickened cream
4-6 cups cooked seashell pasta
1/4 cup slivered almonds
1 cup shredded tasty cheese
Method
Place cooked pasta in a large oven-proof dish and sprinkle the almonds over the top.
Preheat a medium oven.
Heat olive oil in a large fry pan and cook chicken until browned and cooked through. Remove chicken with a slotted spoon and place on top of the cooked pasta and almonds, leaving juices in the fry pan.
Add 1/4 cup of butter to the fry pan and sautee shallots and mushrooms over a medium heat, for about five minutes.
Mix flour, chicken powder, salt and pepper together and sprinkle over the shallots and mushrooms. Slowly add water, stirring. Allow to boil for about 5 minutes. Remove from heat and stir in cream. Pour over the top of the pasta, chicken and almonds. Top with cheese and place in oven until cheese has melted and browned slightly.
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