Pasta with chicken and mushrooms

Method

1. Bring 4 L of salted water to the boil. Once boiling, cook the 400 g of penne for 11 minutes, until al dente. Before draining, keep back a mug (about 200 ml) of the cooking water.
2. Cut the chicken breast into strips, season with salt and pepper and brown in the olive oil in a wide pan over high heat for 5 to 6 minutes, stirring little so it crusts. Remove and set aside — it will finish cooking in the sauce.
3. In the same pan, sauté the chopped onion and garlic for 3 minutes; add the sliced mushrooms, season with salt and cook for 5 to 6 minutes over medium-high heat, until golden and the water they release has evaporated.
4. Add the cream and the reserved chicken with any juices it has given up, lower the heat and let it reduce for 4 to 5 minutes, until the sauce coats the back of a spoon. Taste and adjust the salt and pepper.
5. Off the heat, fold the drained pasta into the sauce, loosening it with the reserved cooking water a spoonful at a time until it is creamy and clings to the pasta. Finish with the chopped parsley and serve straight away.