Creamy mushroom and chicken fusilli: the best recipe

Ingredients

4 servings

• 3 MAGGI® KUB® GOLD bouillon cubes
• 320 g fusilli
• 2 chicken breasts
• 8 button mushrooms
• 40 g parmesan
• 10 cl liquid cream
• 1 tablespoon chopped parsley
• 2 tablespoons sunflower oil
• 10 g butter

Steps

1. 1

   Cook the pasta in a large pot of boiling water with 2 MAGGI Kub Or bouillon cubes for 1 minute less than the time mentioned on the package. Drain the pasta and save two ladles of the cooking water.

2. 2

   Cut the chicken breasts into pieces, season them with 1/2 crumbled MAGGI Kub Or cube, and keep the rest of the cube. In a pan, brown your chicken pieces in sunflower oil over high heat for 5 minutes. Set aside.

3. 3

   Trim the base of the mushroom stalks, wash them, then slice them, and season them with the rest of the ½ MAGGI Kub Or cube. Grate the parmesan. In a pan, sauté the button mushrooms in butter over high heat for 3 minutes. Add the saved cooking water (2 ladles) with the liquid cream and grated parmesan. Mix everything together.

4. 4

   Add the pasta and continue cooking for 2 minutes while stirring. Remove from heat, and garnish your pasta with chopped parsley. It's ready!