Penne Rigate

Penne Rigate au poulet et à la moutarde

Ingredients

4
15min
  • 400g of Panzani Penne Rigate
  • 300g diced (Bresse) chicken
  • 1 red bell pepper
  • 50cl of crème fraîche
  • Mustard and grain mustard
  • Salt, pepper
pasta

Preparations steps

  • 1. Cook the Penne Rigate in a large quantity of salted water.
  • 2. Cook then fry the seasoned cubes of chicken.
  • 3. Dice the bell peppers and add to the chicken.
  • 4. Meanwhile, heat the crème fraîche in a pan, adding one to two tablespoons of regular mustard, and the same amount of grain mustard.
  • 5. Stir the pasta and the sauce together and serve hot.

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