Herby Creamy Tomato Chicken Penne
with Mushrooms, Spinach and Cheese
Layers of flavour through mixed herbs, rich tomato sauce and creme fraiche transform this easy pasta into something special. Our Herby Creamy Tomato Chicken Penne is fully delicious and sure to be a family favourite.
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
2 unit(s)
Garlic Clove
180 grams
Penne Pasta
(Contains Cereals containing gluten)
240 grams
Diced British Chicken Breast
120 grams
Sliced Mushrooms
1 sachet(s)
Mixed Herbs
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Baby Spinach
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne.
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 in the pan. Drizzle with oil and stir through to stop it sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and mushrooms and season with salt and pepper. Fry until the chicken is golden brown on the outside and cooked through and the mushrooms have softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once cooked, stir in the garlic and mixed herbs. Cook for 1 min more.
Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the chicken.
Bring to a boil, then turn the heat down and simmer until slightly thickened, 5-6 mins.
Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Once the spinach has wilted, stir through the creme fraiche and hard Italian style cheese.
Stir in the cooked pasta, then season to taste with salt and pepper.
When everything's ready, share the chicken pasta out between your serving bowls.
Enjoy!
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