Penne in Chicken – Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s) or turkey breast fillet
- 400 g penne
- 1 bunch spring onion (s)
- 150 g bacon, streaky
- 1 cup cream
- liter ⅛ white wine, drier
- 500 g mushrooms
- olive oil
- Pepper, whiter
- salt
- some flour
- some cold water
Print Recipe
Pin Recipe Instructions
- Cut the bacon into fine strips. Clean the spring onions and cut into fine rings. Fry in a large pan with a little heated olive oil. Cut the chicken breast fillet or turkey breast fillet into small pieces and fry a little. Clean the mushrooms and cut into thin strips. Add to pan and cook until cooked through. Deglaze with white wine and simmer until about half of the liquid has evaporated. Add the cream and season with white pepper and salt.
- If the sauce is still too runny, dissolve some flour (approx. 1-2 teaspoons) in cold water and add. Let simmer for a few minutes, then the sauce thickens.
- In the meantime, cook the penne in a large saucepan until al dente.
- Arrange everything on plates and serve.
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