1 packet of grated parmesan cheese (they have it in tescos)
pinch of salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
Boil a pot of water. Add half a bag of penne pasta to boiling water. Bring back to the boil and cook for 10 mins. You want the pasta to be al dente. Add a pinch of salt if you want and drain.
Take a non stick pan and heat the olive oil, fry the chicken on a med to high heat turning occasionally.
Once all the chicken has turned white add the garlic, black pepper and onion, stirring all the time. Once the onions start to soften add the pepper and mushrooms and again keep stirring. Once the chicken and vegetables have been frying for about 10 mins lower the heat. Be careful not to allow the peppers and mushrooms to overcook; the peppers should still be a bit crunchy.
Once the temperature of the food has lowered pour over the cream - use it all!!! This is so fattening but who cares - make sure the heat has lowered otherwise the cream could curdle on you.
Mix all the ingredients on a low heat once the cream starts to simmer add the parsley, then add all the cheese, it should melt in as you add it again keep mixing the mixture.
Allow to simmer for around 5 mins on the low heat, once your pasta is cooked, drain the pasta and add to the chicken and cream sauce mix completely, and serve on a large plate. You can more black pepper if you wish.