Cook penne refresh with cold water put just enough oil to cover put it in the fridge wrapped
2. Chop parsley finely and dry out.
3. Start mushroom cream sauce. Slice mushrooms thinly and saule. Keep aside
4. Melt butter on low heat, add chopped garlic I min, stirring
5. Add flour, stir to combine (will form a roux).Lncrease heat to medium.
6. Gradually add cream, stirring with whish.
7. Add saute mushrooms, season to taste, put in bain marie.
8. Dice up chicken into small cubes. Cook it through, portion 20 60 gm serves, put in the fridge.
9. Slice shallots thinly, sobmerge in water for an hour to curl it up, then drain it.
10. Prepare a pot of simmering water on the stove with a chinois, ready towarm the penne during service.
11. Ensure all pasta are in the warmer and that you have all garmishes and necessary utensils.