Creamy Chicken & Mushroom Pasta

Cook the pasta according to packet instructions, drain and set aside.

Heat a little oil in a large frying pan over medium heat. Add the chicken thighs and cook until lightly browned.

Add the chopped onion and sliced mushrooms and cook for 4–5 minutes until softened.

Sprinkle in the garlic granules and mixed dried herbs, then crumble in the stock cube.

Stir in the cream and simmer for 5–7 minutes until the sauce has thickened slightly.

Add the cooked pasta, season with salt and black pepper, and stir well before serving.