Pasta With Chicken And Creamy Mushroom Sauce

• 8 oz pasta
• 2 tbsp olive oil
• 2/3 lb chicken breasts, roughly diced
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and finely chopped
• 1/2 lb carrots, peeled and sliced
• 1 lb mushrooms, trimmed and thickly sliced
• 2 cups vegetable stock
• 2/3 cup low-fat sour cream
• 1/2 bunch parsley, finely chopped, some leaves reserved to garnish
• None None chervil, to garnish

1. Cook the pasta in boiling salted water according to the package instructions.
2. Meanwhile, for the sauce, heat the oil in a frying pan, saute the chicken until golden brown and remove from the pan. Add the onion and garlic to the pan and saute briefly. Add the carrots, mushrooms and stock, then stir in the sour cream. Return the chicken to the pan and cook over medium heat for about 8 mins. Season and stir in the parsley.
3. Arrange the pasta on serving plates, top with sauce and garnish with the parsley leaves.

pasta, olive oil, chicken breasts, onion, clove garlic, carrots, mushrooms, vegetable stock, lowfat sour cream, parsley, chervil

Taken from recipes-plus.com/api/v2.0/recipes/19956 (may not work)