Whole-wheat penne with chicken and oyster mushrooms

Ingredients

• 500 g whole-wheat penne
• 3000 ml water for cooking the pasta
• 10 g salt for the pasta water
• 2 tablespoons olive oil
• 30 g green onions
• 150 g kapia pepper
• 200 g oyster mushrooms
• 1 tablespoon dried vegetables
• 600 g chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 100 ml water
• 1/8 teaspoon granulated garlic
• 15 g fresh parsley

Preparation

1. Bring 3000 ml of water and 10 g of salt to a boil. Add the penne and cook for 10 minutes, then drain. 2. Clean the green onions, pepper and mushrooms. Cut the onions and pepper into pieces, chop the mushrooms in a food processor, then pat the chicken breast dry with paper towel and cut it into pieces. 3. Heat the olive oil in a pan and sauté the green onions and pepper for 5 minutes, until softened. 4. Add the mushrooms, dried vegetables, chicken breast, 1/2 teaspoon of salt and the pepper. Cover the pan and cook for 12 minutes, until the chicken is cooked through and the liquid released by the mushrooms has reduced. 5. Pour in 100 ml of water, add the granulated garlic and simmer for 2 minutes. Turn off the heat. 6. Add the drained penne to the pan and mix with the chicken and vegetables. Sprinkle with the fresh parsley.