A pack of legador pasta (as your preference)
½ kilo of boneless chicken breast cut into shawarma
5 cloves of garlic
Thyme
salt
pepper
2 tablespoons of butter
Chopped mushrooms
A green onion
A cup of whipped cream
¼ cup of Parmesan or Roumi cheese grated
1. Boil the pasta in salted boiling water in the usual way, then drain
2. Heat two tablespoons of butter in a frying pan over a medium heat and add the chicken pieces. Then add the garlic to the chicken slices and stir over the fire for five to seven minutes, then add the thyme, salt and black pepper to them
3. Add the mushrooms and onions and stir with the chicken for three minutes
4. Reduce the heat, then add the whipped cream and boiled pasta and sprinkle the grated cheese
5. Stir the pasta with the chicken for two minutes, then serve hot
