Pasta Parmigiano with chicken and Italian herb

INGREDIENTS

500g chicken breast, sliced
100g parmesan cheese, grated
1 tbsp oil
1 cup cream
15ml Robertsons Italian Herbs
1 onion, sliced
1 KNORR Chicken Stock Pot
½ tsp Robertsons Freshly Ground Black Pepper
250g pasta, cooked and drained

METHOD

Sauté the onion in oil.
Add the chicken strips and lightly brown.
Add the cream, Robertsons Parsley, Robertsons Freshly ground Black Pepper and KNORR Chicken Stock Pot.
Simmer for a few minutes.
Add the cooked pasta and grated Parmesan.
Simmer for a further 3 minutes.
Serve immediately, with an additional sprinkle of grated Parmesan