Chicken and Mushroom Pink Pasta (Chef Boutique)

Ingredients:

• 100g penne pasta
• 2 bay leaves
• 1tsp evoo
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 chicken breast, cubed
• 1 piece sundried tomato marinated in oil, chopped
• 1/4 cup canned tomato cubes
• 3 piece champignon mushrooms, sliced
• 2/3 cup cooking cream
• 20g parmesan cheese, grated
• pinch parsley, chopped
• to taste, salt and pepper
• optional, drops lemon juice

Directions:

1. Boil water in a pot. Add salt and peper, to taste, and 1 bay leaf. Add little evoo. Add pasta. Boil for 8 minutes (or whatever the box says) or until al dente. Drain well. 
2. Heat evoo in a sauce pan and turn fire to low. 
3. Add 1 bay leaf and onion. Cook for a minute or two. 
4. Add garlic and saute until it turns golden.
5. Add chicken and cook for 2 minutes until half cooked. 
6. Add sundried tomatoes and mushroom. Pour in the can tomatoes and let simmer for 1 minute. 
7. Pour in cooking cream and cook for 2 minutes or until it gets thick.
8. Add cooked pasta to pot and toss for a minute. 
9. Add 1/2 of the cheese and toss. 
10. Season with salt and pepper to taste and add parsley. 
11. Serve.