This hearty meal is surprisingly easy to whip up! Don't forget to keep the juices from the roast chicken. It mixes with the other ingredients and adds some awesome flavour to the dish.
- 9 oz farfalle
- 10 ½ oz roast chicken leftovers and meat juices
- 9 oz mixed frozen cooked mushrooms
- 1 onion, thinly sliced
- 9 fl oz double (heavy) cream
- 1 teaspoon coarse salt freshly ground black pepper
- 25 fl oz water
Put all the ingredients into a large saucepan in the order listed.
Cook for approximately 15 minutes over a medium heat, stirring regularly. About 2 cm (¾ in) of cooking liquid should remain at the end.