Cooking Instructions
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Step 1
Take a sturdy pan and heat
Olive Oil (1 dash)
over medium heat. Brown the
Chicken (455 g)
until it is cooked through.
Step 2
Add
White Mushrooms (225 g)
and let them get soft and tender while stirring with the chicken. Season generously
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Finally, stir in half of the
Garlic (5 cloves)
. Let it simmer for a minute, then transfer the mixture to a bowl and continue cooking the sauce with the same pan.
Step 4
Add the
Butter (1 1/2 sticks)
,
Heavy Cream (480 mL)
,
Milk (120 mL)
, remaining
Garlic (5 cloves)
, salt, and pepper in the pan. Let it come to a boil, reduce the heat, and keep stirring for about 10-15 minutes, until sauce starts to thicken.
Step 5
Next, stir in the
Parmesan Cheese (135 g)
and leave it to melt.
Step 6
Transfer the chicken and mushroom mixture back into the sauce, and let it cook for about 1 minute.
Step 7
Meanwhile, take a pot with water and bring it to a boil. Add the
Penne Pasta (455 g)
and let it cook for about 8 minutes or until tender.
Step 8
Drain the pasta and mix it together with the sauce. Plate in big bowls and serve immediately.
