Herby Creamy Tomato Chicken Penne
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Herby Creamy Tomato Chicken Penne

Herby Creamy Tomato Chicken Penne

with Peas and Cheddar

This Herby Creamy Tomato Chicken 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.

Family Friendly
High Protein
Cereals 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 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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

240 grams

Diced British Chicken Breast

1 sachet(s)

Mixed Herbs

180 grams

Penne Pasta

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

½ bunch(es)


120 grams


75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3230 kJ
Energy (kcal)772 kcal
Fat21.8 g
of which saturates11.9 g
Carbohydrate88.6 g
of which sugars17 g
Protein53 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Get Prepped

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).

Grate the Cheddar.

Fry the Chicken

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken 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. It's cooked when no longer pink in the middle.

Pasta Time

Once the chicken is cooked, stir in the garlic and mixed herbs. Cook for 1 min more.

Meanwhile, 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.

Sauce Things Up

Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the chicken.

Bring to a boil, then turn the heat down and simmer until slightly thickened, 5-6 mins.

While the sauce simmers, finely chop the chives (use scissors if easier).

Once thickened, stir in the peas until piping hot, 1-2 mins.

Combine and Stir

Then stir through the creme fraiche, half the chives and Cheddar.

Add the cooked pasta and season to taste with salt and pepper, then stir to combine.


When everything's ready, share the chicken pasta between your bowls.

Sprinkle over the remaining chives to finish.