Easter Special-Penne Mediterranean

Procedure:

• TIP: For every liter of water, you need one tsp of salt to boil the pasta
• Add the penne pasta to the water
• TIP: Keep the pasta in the water for 10 - 11 minutes
• Add the vegetable bullion cube to the stock water
• Add the oil to the pan
• Add the mushrooms on a high flame
• TIP: Sautee the mushrooms till they turn brown and the juices evaporate
• Add salt
• Add pepper and give it a toss
• Switch of the stock
• Once the water releases from the mushrooms add the sun dried tomatoes
• TIP: Add salt to open the pores of the mushrooms, which enhance the flavours
• Add sun dried tomatoes
• Add garlic
• Add chilli flakes
• Add the white wine to the mushrooms
• TIP: Increase the flame to let the wine evaporate and let the flavours seep in.
• Add the vegetable stock
• Add the seasoning
• Add pepper
• Drain out the pasta
• Add the chicken to ensure it gets the flavour of the wine
• Add the pasta to the dish
• TIP: To make the pasta thick, add corn flour or whole heat flour to the sauce
• Add the cilantro
• TIP: You can add basil or parsley instead of the cilantro
• You can either garnish with parmesan cheese or use extra virgin olive oil