Penne With Mushrooms And Chicken
|Penne pasta||8 Ounce (Short Tube)|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Sweet onion||1 Medium, diced|
|Chopped basil/1/2 teaspoon dry basil||1 Tablespoon|
|Chopped parsley/1 teaspoon dry parsley||1 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Cooked chicken/Duck||4 Ounce, sliced (Preferably Smoked)|
|Tomato||1 , chopped|
|Chopped mushrooms||1⁄4 Pound (Preferably A Combination Of A Variety Of Mushrooms)|
|Arugula||1 Bunch (100 gm), chopped|
|Parmesan cheese||1⁄3 Cup (5.33 tbs)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Melt in skillet.
Add and cook until onions are soft.
Add and cook on a medium heat for approx 2 minutes.
Add and cook for approx 2 minutes.
Add and simmer about 5 minutes.
Set mixture aside.
Melt in large skillet.
Add these ingredients and saute for 2-3 minutes.
Add above cream sauce and cook on a low heat for approx 5 minutes.
Add pasta and toss.