There are many ways to make this dish–each with it’s own steps and levels of difficulty. This is one of the easier versions. Enjoy!
Contents:
1/2 bag Misura Integrale Rigatoni (yes, fiber-enriched pasta is better… eat it!)
1 can mushrooms (or fresh)
1 onion, chopped
1/3 kg chicken breasts, cut in strips
2 cloves garlic
1 tablespoon parsley, chopped finely
1 tablespoon siciliana pesto (Agnes)
1 teaspoon dijon mustard
1 tablespoon butter
1 small carton cooking cream (small like an individual juice box)
Steps for preparation:
1. Boil a water for in a medium pot for the pasta.
2. Melt butter in a sauce pan on medium heat.
3. Add chicken strips and onions and sprinkle with salt and pepper.
4. Once brown (about 3-5 minutes), add garlic, spoon of mustard, parsley, and mushrooms.
5. When water boils, add a spoon of olive oil and a spoon of salt and then add in pasta. Set timer for 10 minutes.
6. Add pesto into the mushroom cream mix and then add cream.
7. Season with salt and pepper and leave to simmer.
8. When pasta is al dente, toss in mushroom chicken sauce and mix!
