Penne Rigate
Mini Penne au poulet, lardons et champignons
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400g Panzani Mini Penne
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200g of chicken cutlets
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250g of bacon bits
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200g sliced button mushrooms
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100ml crème fraîche
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100g grated parmesan
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2 large onions
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Chopped parsley
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1. Brown the onions and bacon bits and then remove the mixture from the frying pan.
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2. Then, in the same pan, brown the diced chicken cutlets and sliced mushrooms.
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3. Once cooked, add the onions, bacon bits and crème fraîche. Cook for a few seconds.
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4. Meanwhile, cook the Mini Penne as per the instructions.
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5. Mix the sauce and the pasta in a salad bowl.
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6. Sprinkle some parmesan and garnish with parsley before serving.
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