Ingredients:

• Pasta of your choice for 4 servings
• 1 lb of chicken breast meat
• 0.75lb of small cremini mushrooms or white champignons
• 1 onion
• 3.5oz of feta cheese
• 1 cup of heavy cream
• Bunch of fresh green parsley
• A tablespoon of sunflower or olive oil
• Ground black pepper to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: either cremini or white champignons will work for this recipe, cremini have more distinctive taste; if you can’t find button mushrooms, use big ones, just slice them in quarters:

   

2. Put a cooking pot with water for pasta to a burner (you wil use it to cook pasta a bit later). Warm up deep frying pan with a tablespoon of oil over moderate heat; peel onion, slice it in quarter circles and fry them until colored, stir occasionally:

   

3. Rinse chicken breasts, pat them dry with paper towel, dice and fry with onions until colored from each side:
   

   

   

   

   
   
   
   
4. When water in the pot starts boiling, salt it to taste, add 1-2 tablespoons of oil and put pasta in:

   

5. Clean mushrooms, slice bigger ones in halves or quarters and add to the frying pan, fry for 5-8 mins, stir occasionally:

   

6. Add heavy whipping cream, bring to boil and reduce heat to light simmering, cook for 5-8 mins:

   

7. Season with salt and ground black pepper to taste:

   

8. Mash feta cheese with a fork or grate it on big slots of grater, add to the sauce:

   

9. And chopped green parsley:

   

10. Stir everything and cook for 2-3 mins together, then remove from the burner:

    

11. By this time pasta should be cooked already, drain it in colander:

    

12. Serve prepared sauce over a bed of cooked pasta: