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Creamy Chicken and Tomato Penne

Creamy Chicken and Tomato Penne

with Spinach and Cheese

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This Creamy Chicken and Tomato Penne is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:MilkCereals containing gluten

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

30 grams

Mature Cheddar Cheese


280 grams

Diced Chicken Breast

1 sachet

Italian Style Herbs

1 sachet

Tomato Puree

180 grams

Penne Pasta

(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

75 grams

Creme Fraiche


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3006 kJ
Energy (kcal)718 kcal
Fat22.3 g
of which saturates12.0 g
Carbohydrate71.6 g
of which sugars8.7 g
Protein55.1 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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). Halve the baby plum tomatoes.
Grate the Cheddar.


Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Stir in the garlic, Italian style herbs, tomato puree and baby plum tomatoes and cook for 1 min more.


Meanwhile, once the 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.


Add the water for the sauce (see ingredients for amount) and chicken stock paste to the pan with the chicken. Bring to a boil, then turn the heat down and simmer for 3-4 mins.
Stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.


Once the spinach has wilted, stir through the creme fraiche and half the Cheddar.
Add the cooked pasta and season to taste with salt and pepper, then stir to combine.


Share the chicken pasta between your bowls and sprinkle over the remaining Cheddar to finish.