Penne Rigate
Penne Rigate au poulet et à la moutarde
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400g of Panzani Penne Rigate
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300g diced (Bresse) chicken
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1 red bell pepper
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50cl of crème fraîche
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Mustard and grain mustard
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Salt, pepper
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1. Cook the Penne Rigate in a large quantity of salted water.
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2. Cook then fry the seasoned cubes of chicken.
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3. Dice the bell peppers and add to the chicken.
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4. Meanwhile, heat the crème fraîche in a pan, adding one to two tablespoons of regular mustard, and the same amount of grain mustard.
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5. Stir the pasta and the sauce together and serve hot.
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