Flight Pantry

Hello everyone!

It’s Monday again — and that means we’re all craving something easy to cook, but packed with flavour!

There are days when all we crave is a plate of comfort. Something warm and satisfying that gives us a break from the rush, a moment of calm, and maybe even a smile at the end of a long day. And if it’s quick and easy to make? Even better!

That’s exactly what this creamy chicken pasta with vegetables delivers. It’s rich, full of flavour, colourful on the plate, and — best of all — made in just one pan. No stress, no fancy tricks, just good food that tastes like a hug.

This recipe is perfect for busy weeknights when your stomach is growling but your energy is low. The tender chicken, sautéed mushrooms, crispy courgette (zucchini), and light cream sauce take this simple pasta dish to the next level. Add a bit of broccoli, and you’ve got a meal that’s both comforting and balanced.

Got some pasta in the pantry and a few veggies hanging out in the fridge? This is your sign to turn them into something delicious. Ready to surprise your family — or just yourself — with a homemade meal that’s easy, creamy, and packed with flavour? Let’s cook!

Ingredients:

Serves 4

• 300 g fusilli pasta (or any short pasta you like)

• 400 g chicken breast, sliced into thin strips

• 200 g fresh mushrooms, sliced

• 1 medium courgette (zucchini), sliced into half-moons

• 150 g broccoli florets, chopped small

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 200 ml cooking cream (use plant-based cream if preferred)

• 1 tbsp olive oil

• Salt and pepper to taste

• Dried oregano for garnish (optional)

• Grated parmesan cheese (optional)

Preparation: 

1. Cook the pasta in salted boiling water according to the package instructions. Drain and set aside, saving one cup of the pasta water.

2. While the pasta cooks, heat olive oil in a large skillet or wok. Add the chopped onion and garlic and sauté for 2–3 minutes until softened.

3. Add the chicken and cook until lightly golden, about 5 minutes. Season with salt and pepper.

4. Add the sliced mushrooms and cook until they release their liquid and it evaporates.

5. Toss in the courgette and the broccoli. Sauté for another 3–4 minutes until the vegetables are tender but still have a bite.

6. Reduce the heat and pour in the cream. Stir well and let it simmer for 2–3 minutes. If the sauce gets too thick, add a splash of the reserved pasta water.

7. Add the cooked pasta to the skillet and gently mix everything together. Adjust seasoning as needed.

8. Serve immediately, topped with dried oregano and a sprinkle of grated parmesan if you like.

Enjoy your meal!