Creamy Chicken and Mushroom Pasta
with Italian Style Cheese4.0(457)
Calories
:
832 kcalProtein
:
46.2g proteinDifficulty
:
Easy New
Allergens:
- Cereals containing gluten
- Milk
- Egg
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Chicken and Mushroom Pasta in just 15 minutes for a delicious and speedy meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten)
240 grams
Diced British Chicken Thigh
1 sachet(s)
Dried Oregano
120 grams
Sliced Mushrooms
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Wild Mushroom Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
1
- Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 12 mins.
- Once cooked, drain and drizzle with oil.
2
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, oregano and mushrooms, 8-10 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Stir in the creme fraiche, wild mushroom paste and water for the sauce (see pantry).
- Bring to the boil, then lower the heat. Simmer, 3-4 mins.
- Stir in the cheese and cooked rigatoni until combined.
4
- Share your pasta between your bowls.
Enjoy!
