The making of: Chicken and Mushroom Penne

Earlier this week, I played around in the kitchen and finally got the chance to make a little spin off on a recipie I found on my recently acquired cookbook.

Made a spin-off based on the cookbook's cover.

Honestly having three kinds of mushroom in my pasta is quite intimidating to me. So I switched it up a bit. Replacing the two other mushrooms with chicken instead. And added a few more things.

My Chicken and Mushroom Penne. Pretend serving size. Had two helpings!

So for my version of things, here are a couple of things you'll need:

List of ingredients <3

1. About 4-6 tablespoons parsley, minced. (You can add more, if you wish)
2. 9 grams Button Mushrooms, sliced
3. 8 Strips of Chicken Thigh Fillet, Sliced into small squares
4. 500 grams dried penne
5. Three 225 grams packs of chunky tomato sauce
6. half teaspoon of Basil
7. Two small bell peppers, sliced
8. Four cloves of garlic, minced (Or crushed, I prefer eating them in tiny pieces, rather that huge intimidating chunks)
9. Four tablespoons EVOO (extra virgin olive oil), and One teaspoon butter
10. One tomato, sliced (you can add more tomatoes, depending on your taste)

How to do it:

1. Cook your penne according to package instructions. Just in case, that's pouring that pack of pasta in a sauce pan filled with boiling water and half a teaspoon of salt. Once al dente, drain the pasta, and set aside.
2. In a heated large pan, pour the EVOO, butter, chicken, and garlic. Once the liquid from the chicken starts to dry up, add the mushrooms, bell peppers, basil, and tomatoes. Once your tomatoes begin to peel, pour in the tomato sauce, and add one cup of water. Remember to stir continuously!
3. Once your sauce begins to boil, add the pasta, and mix mix mix till every piece is evenly coated. Serve with love. And cheese. Parmesan or Cheddar, your pick. I used cheddar instead, since it's cheaper.

And víola! Your easy peasy Chicken and Mushroom Penne is all done. This recipie feeds about ten people, or five really famished kiddos. You can store the exess in the fridge, and once you need them, simply sprinkle about two teaspoons of EVOO, mix, and pop into the microwave for 8 minutes.

Mum loved it so much she packed some and sent it to my grandmother's that night. Hopefully they liked it too. But we'll find out soon enough. My dad loved it when we had that for dinner.