Heat olive oil in a frying over medium heat. Add the chicken thighs and cooked in both sides for 4-5 minutes or until cooked through and golden brown on the outside. Set aside when cooked.

* Step 3

Using the same pan, add more olive oil if needed. Fry the onion until soft then add the garlic and fry for another minute or less. Stir occasionally.

* Step 4

Add the wine and simmer over low-medium heat for 3-5 minutes.

* Step 5

Add the mushrooms and cook for another 3-5 minutes. Stir occasionally.

* Step 6

Add the chicken stock, evaporated milk and milk. Season with salt and pepper. Reduce heat to a simmer.

* Step 7

Add the pasta and cook for about 12-15 or until the pasta is cooked but still firm and the sauce has reduced and thickened.

* Step 8

Slice the chicken thighs thinly.

* Step 9

Just before removing the pan from the heat, add the parmasan, parsley and chicken.

* Step 10

Remove from the heat and rest for 5-10 minutes.

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Tag

Penne pasta boneless skinless chicken thighs medium onion, finely diced Ground Black Pepper fresh parsley, finely chopped Salt olive oil garlic cloves, finely diced white wine Dried Mixed Herbs approx) evaporated milk milk grated parmesan cheese Chicken Stock or Broth Mushrooms, sliced

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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