Honey Garlic Wings and Creamy Mushroom Pasta


Another mushroom pasta recipe for all the mushroom lovers out there. These time I made a creamy pasta sauce and paired the past with baked honey garlic chicken. The rustic flavor of the sauce and the sweetness and brightness of the honey garlic marinade complements each other hand-in-hand. However, you can always cook these on separate meals/occasions.


Pasta Sauce:

  • Milk *Use any other milk of your choice or according to your diet, 1 c
  • Olive oil, 1 Tbsp
  • Butter (unsalted), 3 Tbsp
  • Mushrooms (thinly sliced)
  • Garlic, 1 Tbsp minced
  • Parsley leaves (garnish)
  • Salt
  • Pepper
  • Parmesan cheese

Heat olive in a pan and add butter until melted. Cook the garlic and mushrooms until they’re soft. Add milk until it slightly boils then add the cheese. Stir to keep the cheese from sticking to the pan. Season with salt and pepper. Add cooked pasta until the sauce is evenly distributed then serve on a plate and garnish with parsley leaves.

Honey Garlic Marinade:

  • Honey, 1 1/2 Tbsp
  • Garlic, 1 Tbsp minced
  • Soy sauce, 1 Tbsp
  • White vinegar, 2 Tbsp

Mix all the ingredients in a bowl. Taste first if it isn’t too sour, too salty, or too sweet. You’ll want a balance of all these flavors. Add the chicken and leave to marinate in the fridge for at least 15 minutes prior to cooking. Leave to bake in the oven for 15 minutes, skin-side up at 200C then bake the other side for another 10 minutes. In a sauce pan, cook the marinade until it thickens. Serve on a plate and lightly drizzle sauce on top.

Eat and enjoy!

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