Penne al Pollo
This is one of our favourite recipes and so easy to prepare. I was introduced to this recipe for the first time in 1999 when we visited the Belvédère Hotel in Peille, France.
2 chicken breast fillets, thinly sliced
Garlic
A pinch of sea salt
Black pepper
125ml Basil Pesto
125ml cream
1 small onion
1 packet of mushrooms
Freshly shaved Parmesan
Method
Fry the onion in a bit of oil; add the mushrooms, garlic and then the chicken. Flavour with the salt and pepper; add the Pesto and cream. Cook the pasta until al dente. Stir through the chicken and serve with lots of Parmesan and a salad on the side.
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