Directions
Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

1. Boil a pot of water. Add the penne pasta to boiling water. Bring back to the boil and cook for 10 minutes. You want the pasta to be al dente. Add a pinch of salt if you want and drain.
2. Take a non stick frypan and heat the olive oil, fry the chicken on a medium to high heat turning occasionally.
3. Once all the chicken has turned white add the garlic, black pepper and onion; stirring all the time. Once the onions start to soften add the capsicum and mushrooms and again keep stirring.
4. Once the chicken and vegetables have been frying for about 10 minutes lower the heat. Be careful not to allow the capsicum and mushrooms to overcook; the capsicum should still be a bit crunchy.
5. Once the temperature of the food has lowered pour over the cream. Lower the heat otherwise the cream could curdle.
6. Mix all the ingredients on a low heat. Once the cream starts to simmer add the parsley and cheese; it should melt in as you add it; continue to mix.
7. Allow to simmer for around 5 minutes on low heat, once your pasta is cooked drainand add to the chicken and cream sauce; mix completely.
8. Serve on a large plate.