Penne Rigate With Mushroom & Chicken Cream
By: Food Lover
Published: Wednesday, June 9, 2010 - 9:44am

Ingredients




400 ml Président cream
200 grams penne rigate (boiled)
1/2 small chicken breast, (boiled with  onion, salt, 1/2 cup sliced mushroom
2 tablespoons butter
1 cube MAGGI® Chicken Bouillon

Preparation

1 
Place the butter in a pan on low heat so you don't burn the butter, when it's melted add the chicken bouillon cube and melt it with butter, and then add the mushroom and saute.
 2 
Cut the chicken breast into cubes, add the cream and stir for 3 minutes or till the mix comes to boil, I used chicken bouillon so I didn't need to add salt and pepper, it was just perfect.
 3 


Place the pasta in a serving plate, add the mix to it, Bon Apetit

About


Tip: When cooking or boiling the cream it has to be in room temperature.
For the recipe with supportive photos:
http://julienjulia.blogspot.com/2010/06/penne-rigate-with-mushroom-cream.html