|Ingredient (serves 4):
500g Alce Nero Penne
28g Ayam Brand™ canned mushrooms
230g boneless skinless chicken (breast trimmed of fat and cut into 1 inch long by ¼ inch thick strips)
black pepper (ground)
2 tbsps unsalted butter
½ cup heavy cream
¼ cup grated parmesan cheese
Bring 3.8L water to a boil in a big pot; add in 1 tablespoon salt and the pasta; cook until al dente.
Meanwhile, in a large pan, melt the butter over medium heat; add in the mushrooms; cook for 1 minute.
Season the chicken with salt and pepper to taste.
Increase heat to med-high and add in the chicken; stir/sauté until the chicken is opaque, 4 minutes.
Add in the mushroom soaking liquid and cream; cook until the sauce has thickened slightly, 2-3 minutes.
Drain the pasta and return it to the cooking pot; toss with the sauce and cheese.
Season with salt and pepper to taste; serve immediately.