Easy chicken and mushroom penne pasta

Cook pasta following pack instructions. Drain and set aside.

Heat the oil and gently sauté onion and garlic until aromatic. Add mushrooms and mixed herbs and stir.

Add chicken and cook for 5-7 minutes, until brown on all sides.

Add the tinned tomatoes or passata, Knorr Stock Pot and ¾ of the milk and simmer for 5 minutes. Mix the rest of the milk with cornflour to make a paste and add to the pan to thicken the sauce.

Bring to a boil, stirring continously, then simmer for 5 minutes over medium heat.

Add pasta, and cook for 2-3 minutes more until heated through.

Sprinkle over the cheese and garnish with fresh parsley if you wish.