Fuse with cream mushrooms and chicken

Ingredients

For 4 servings

• •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

Method

1. 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. 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. 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. 4.Add the pasta and continue cooking for 2 minutes while mixing. Out of the fire, decorate your chopped parsley pasta. Ready!