Chicken Gorgonzola & Mushroom Macaroni

(recipe from a cookbook)

Serves 4

Ingredients:

• 450 gr/  1 lb macaroni
• 75 gr / 3 oz butter
• 225 gr / 8 oz chestnut mushrooms, sliced
• 225 gr  8 oz baby button mushrooms, halved
• 350 gr cooked chicken, skinned and chopped
• 2 tsp corn flour
• 300 ml/ ½ pint semi- skimmed milk
• 50 gr / 2 oz Gorgonzola cheese chopped, plus extra to serve
• 2 tbsp freshly chopped sage
• 1 tbsp freshly chopped chives, plus extra to garnish(I used spring onions)
• salt and freshly ground black pepper

Step One

 Bring a large pan of lightly salted water to a rolling boil. Add the macaroni and cook according to the packet instructions, or until ' al dente'

Step Two

 Meanwhile, melt the butter in a large frying pan, add the chestnuts and button mushrooms and cook for 5 minutes, or until golden, stirring occasionally. Add the chicken to the pan and cook for 4 minutes, or until heated  through thoroughly and slightly golden, stirring occasionally.

Step Three

 Blend the corn flour with a little of the milk in a jug to form a smooth paste, then gradually blend in the remaining milk and pour into the frying pan, Bring to the boil slowly, stirring constantly. Add the cheese and cook for 1 minute, stirring frequently until melted.

Step Four

 Stir the sage and chives into the frying pan. season to taste with salt and pepper then heat through. Drain the macaroni thoroughly and return to the pan. Pour the chicken and mushrooms sauce over the macaroni and toss lightly to coat. Tip into a warmed serving dish, and serve immediately with extra gorgonzola cheese(I used mozzarella on top)and garnish with chives.

Poftă Bună!!!!