Remove the bones from the chicken (if nessary), remove the skin and then cut the meat into thin slices.
Par cook the pasta in boiling water for half of the recommended cooking time. Stop it cooking by running under cold water in a colander.
Peel the onion and finely dice. Wash and sort all of the mushrooms, discarding any that are past their best. Roughly chop the parsley. Peel and finely chop the garlic.
Heat a wok, add a little olive oil and then add the chicken to the pan. Season with salt and pepper and cook over a high heat. Once the chicken has started to colour, add the chopped onion, the mushrooms and cook for 3 minutes. Add the par cooked penne to the pan.
Add enough water to cover the pasta and then add the stock cube. Stir the pasta continually and allow to cook until all the liquid has been absorbed and then test the cooking of the pasta, adding a little more water if necessary.
Once the pasta is cooked, add the garlic, chopped parsley, cream and the parmesan. Mix well and finish with a drizzle of white truffle olive.
«Add guinea fowl or pheasant to this recipe to give it a slightly richer taste.»
Penne pasta cooked in the style of a risotto - pastasotto with wild mushrooms, parsley and chicken finished with parmesan and white truffle oil.