Creamy Chicken and Double Mushroom Penne
with Cheese
This Creamy Chicken and Double Mushroom Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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 unit(s)
Red Onion
2 unit(s)
Portobello Mushrooms
2 unit(s)
Garlic Clove
180 grams
Penne Pasta
(Contains Cereals containing gluten)
120 grams
Sliced Mushrooms
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
100 milliliter(s)
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.
Once the oil is hot, add the diced chicken to the pan and season. Fry until browned all over, 5-6 mins. Once browned, remove from the pan and set aside.
Next, add the portobello and sliced mushrooms to the pan with a drizzle of oil if needed, then cook until browned, stirring occasionally, 5-6 mins. Season with salt and pepper.
Lower the heat to medium and add the onion. Cook, stirring frequently, until softened, 6-8 mins. Add the garlic and cook until fragrant, 1 min. Stir in the balsamic vinegar and cook until evaporated, 1 min.
When the veg is cooked, stir in the browned chicken, creme fraiche, veg stock paste and the water for the sauce (see pantry for amount). Bring to the boil and simmer, stirring occasionally, until reduced, 4-5 mins. IMPORTANT:
The chicken is cooked when no longer pink in the middle.
Once the sauce is reduced, stir through the cooked penne and hard Italian style cheese until piping hot and melted, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Share your chicken and double mushroom penne between your bowls.
Enjoy!
