Chungy's Kitchen: Episode I

Now who can resist a simple recipe for a simple dish designed for busy students? It's easy to understand, simple to cook and take no time to cook. Oh, did I mention its very simple? =P Just wish to share my recipe and experiences with those whom live a busy life like me.

Today's Dish: Cream Cheese Chicken Pasta with Mushrooms and Leek

Ingredients:
- chicken thighs (sliced, minced or diced in cubes)
- pasta (any depending on personal preference, use ready made ones)
- Philadelphia cream cheese
- leek (sliced into long thin shreds)
- mushrooms (diced)
- coriander (finely chopped)
- garlic (whacked, peeled and diced)
- single cream
- salt + pepper

Instructions:
- Apply high heat on wok, then fry diced garlic until light brown with minimal oil.
- Season chicken thighs with salt + pepper then dunk them into wok. Stir occationally. (Tip: if you put less oil and not stir your chicken frequently, you can acheive a desired chargrill taste.)
- The diced mushrooms followed by the sliced leek enters the wok. Keep stirfrying until you can smell the aroma of all the flavours fusing together.
- Put one giant table spoon of Philadelphia cream cheese into the stirfry then followed by a suitable amount of single cream into the wok. (Tip: always pour more single cream than needed, it will evaporate very quickly. Add a bit of normal milk if needed to dilute sauce until desired texture is acheived.)
- Stir for another 1 minute and in goes the finely chopped coriander, give it a quick stir, and its ready to serve.

- Seperately, boil some hot water until boiling point on stove and empty uncooked pasta into pot/pan.
- Turn fire off and let pasta simmer for 1 minute.
- Either serve right away, or run through cold water followed by hot again to stop cooking process as well as retain the tenderness of the pasta.

- Serve pasta wth a generous amount of pasta sauce. Sit back and enjoy.