About this recipe:A delicious garlicky, creamy, cheesy sauce, with a chilli kick. I always make enough for two nights - the first night to pour over pasta, the second I thin down and use for pasta bake. Yum.
150g Parmesan cheese or other strong, hard cheese, grated
150g mature Cheddar cheese, grated
150ml dry white wine
1 dried hot chilli, or to taste
4 large flat mushrooms, sliced
1 large red onion, sliced
4 chicken breast fillets, sliced
3 cloves garlic
salt and black pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Melt the butter over a low heat, in a medium saucepan, take off the heat and tip in the cornflour, gently heat, stirring continuously, then remove from heat and slowly whisk in the milk, a little at a time.
Heat the sauce until it's gently bubbling. Stir continuously, don't let it burn or get too hot too quickly.
Once the sauce has thickened, remove from heat and stir in the grated cheese and wine. Gently heat again and test the thickness - add more liquid if too thick, or a little cornflour made into a paste with water or milk if too thin. Stir in the chilli at this point.
Set the sauce aside and gently cook and stir the mushrooms, onion and chicken with the garlic until the chicken is cooked.
When the chicken is nearly cooked, add the pasta to boiling water.
Add the fried ingredients to the sauce and put back on the heat to keep warm. Stir well to ensure the sauce covers all ingredients well.
Drain the pasta and divide between 4 bowls, spoon over the sauce and serve with either garlic or crusty fresh bread. Season to taste with salt and pepper.
If you're a veggie like me, don't add the chicken to the sauce, but arrange it on the pasta before pouring over the sauce. I have quorn instead of chicken on mine.