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Italian Recipes

Herby Creamy Tomato Chicken Penne

Herby Creamy Tomato Chicken Penne

Herby Creamy Tomato Chicken Penne

with Peas and Cheddar

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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.

Tags:

Family Friendly

•High Protein

Allergens:

Milk

•Cereals containing gluten

•Sulphites

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

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)

Chives

120 grams

Peas

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.

Utensils

•Garlic Press

•Grater

•Large Saucepan

•Pan

•Colander

Instructions

Get Prepped

1

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

2

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

3

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

4

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

5

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.

Serve

6

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

Sprinkle over the remaining chives to finish.

Enjoy!

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