Fuse with cream mushrooms and chicken
- Total time
- 25 min
- servings
- 4 servings
- Dish type
- Other
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Prep
10 min
Cook
15 min
Total time
25 min
Ingredients
Ingredients
- 3 3 cubes of KUB® OR MAGGI® Bouillon
- 320 g 320 g of shooting
- 2 2 chicken whites
- 8 8 Paris mushrooms
- 40 g 40 g parmesan
- 10 cl 10 cl liquid cream
- 1 c. à soupe 1 tablespoons of chopped parsley
- 2 c. à soupe 2 tablespoons of sunflower oil
- 10 g 10 g butter
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Method
- 1
Cook the pasta in a large volume of boiling water with 2 cubes of Kub Gold MAGGI 1 minute less than the time mentioned on the package. Drain the pasta and pick up two ladles of cooking water.
- 2
Cut the chicken whites into pieces, season them with 1/2 cubes of Kub Or MAGGI crumbled, keep the rest of the Kub. In a frying pan brown your chicken pieces with sunflower oil on high heat for 5 minutes. Book.
- 3
Remove the base of the feet from your mushrooms, wash them and slice them, season them with the rest of the 1⁄2 Kub Gold MAGGI. Grate the Parmesan. In a skillet, sauté Paris mushrooms in butter over high heat for 3 minutes. Add the extracted cooking water (2 ladles) with the liquid cream and the grated parmesan. Mix together.
- 4
Add the pasta and continue cooking for 2 minutes while mixing. Out of the fire, decorate your chopped parsley pasta. Ready!
Source : marmiton
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