Penne in Cream Sauce

I had the pleasure of studying abroad in college and the even greater pleasure of living with my husband (boyfriend at the time) and college friend, Brian. We took turns cooking for each other and this was one of my favorite dinner's that Brian made.

Penne with Chicken and Cream Sauce
1 lb. Penne
1 Pint Heavy Cream
1 Chicken Bullion Cube
2 Chicken Breast, sliced
1/2 C Frozen Peas, optional

In a saucepan, brown the sliced chicken in olive oil . The chicken should be cooked all the way through and then reserved on a seperate plate.

In the same saucepan, discard any excess olive oil. Add cream and chicken bullion. With the back of a fork, mash the chicken bullion and stir into cream evenly. On low heat, constantly stir cream gently. After about 10 - 15 mins the cream will begin to thicken. It should coat the back of a wooden spoon. If using peas, add them to the cream now and stir until thawed and warm. Add the chicken back to the saucepan with cream sauce and toss with cooked penne.

Serve with a generous shaving of Parmesan cheese

The chicken can also be substituted with shrimp or nothing at all.

The peas are optional, but you could also use broccoli florets, spinach, or asparagus tips.