Creamy Double Mushroom and Chicken Breast Penne
with Cheese
A customer favourite, this Creamy Double Mushroom & Chicken Breast Penne is a tried-and-tested recipe that always wins with a crowd.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
2
Portobello Mushrooms
2
Garlic Clove
180
Penne Pasta
(Contains Cereals containing gluten)
120
Sliced Mushrooms
12
Balsamic Vinegar
(Contains Sulphites)
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
260
Diced British Chicken Breast
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Halve, peel and thinly slice the red onion. Thinly slice the portobello mushrooms.
Peel and grate the garlic (or use a garlic press).
When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. Set aside.
While the pasta cooks, heat a drizzle of oil in a frying pan on medium heat. Once hot, add the diced chicken to the pan before the mushrooms and season. Cook until browned all over, 5-6 mins, then remove from the pan and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, add the portobello and sliced mushrooms. Cook until browned, stirring occasionally, 6-7 mins.
Once browned, reduce the heat to medium-low and add the onion. Cook, stirring frequently, until softened, 5-6 mins.
Stir in the garlic and season with salt and pepper. Cook for 1 min, then add the balsamic vinegar and cook until evaporated, 1 min more.
Pour the water for the sauce (see pantry for amount) into your frying pan and stir in the veg stock paste.
Add the diced chicken back into pan, increase the heat and bring to the boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.
Stir in the creme fraiche until well combined, then bring back to the boil and add a good grind of pepper. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the cooked pasta to the creamy sauce along with three quarters of the hard Italian style cheese.
Stir everything together. Taste and add more salt and pepper if needed.
Spoon your mushroom and chicken penne between your bowls and sprinkle the remaining cheese on top to finish.
Enjoy!
