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Cut brussels sprouts at bottom and take off all leaves, up to the core.
In a dribble of sesame oil, sauté chicken strips at high heat. Add shiitake mushrooms and red bell pepper, continue cooking for 2 minutes and deglaze with soya sauce. Lower heat to minimum and add Boursin Cuisine and cream to the frying pan. Let Boursin Cuisine melt and stir until smooth. Mix pasta, Brussels sprouts leaves and soya sprouts with sauce, sprinkle with sesame seeds and serve.
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