Bunashimeji & Black Pepper Chicken Pasta

May I present to you my new creation - Bunashimeji & Black Pepper Chicken Pasta 

I would say it's quite a nice dish if you ask me. Mushrooms, good. Chicken, good. Pasta, good. What 's there not to love about this dish? Sounds like Joey in Friends? Haha.

If you are concerned about the mild bitter taste of the bunashimeji, your worries are unfounded. The bitterness disappears completely upon cooking.

Ingredients
120g of preferred pasta
50g of chicken (sliced)
75g of bunashimeji (cleaned)
1 tablespoon of minced garlic
1 tablespoon of oyster sauce
1 tablespoon of black pepper sauce
60ml of low-fat milk
Black pepper
Butter

Preparation
Cook pasta according to the instructions on the packet.
Drain and set aside.
Melt a small knob of butter in a heated pan.
Stir fry the garlic till slightly browned.
Add in the chicken.
Stir and toss in bunashimeji when chicken is just cooked.
Add in oyster sauce, black pepper sauce and a dash of black pepper.
Mix well and pour in the milk.
Bring to a boil, simmer and turn heat off when the mushrooms soften.
Return pasta to the pan and toss well.
Serve immediately.