Ingredients:
1 lb penne
3 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breast halves, sliced in strips
1/2 lb mushrooms, thinly sliced
1/2 red peppers, thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 teaspoon cumin
1 cup evaporated milk
2 tablespoons sherry wine
1/4 teaspoon freshly grated nutmeg
salt and pepper
1/2 cup grated parmesan cheese
Directions:
Preheat the broiler.
Lightly coat a 9 x 13 inch baking pan with nonstick spray.
Cook the pasta according to package instructions.
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.
Add the chicken and cook 5 to 6 minutes.
Set aside.
Add the remaining oil to the saucepan.
Add the mushrooms and red pepper, cook 3 to 5 minutes, until soft.
Set aside with the chicken.
Add the butter and flour to the saucepan and stir, until blond and pasty.
Whisk in the broth and cumin until smooth.
Add the cream, sherry, nutmeg and salt and pepper.
Cook 3 to 5 minutes, until the sauce is thick.
Add the chicken, mushrooms and cooked penne and stir well.
Pour the mixture into the pan.
Top with the parmesan and broil until the cheese is brown.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.