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Herby Creamy Tomato Chicken Penne
Herby Creamy Tomato Chicken Penne

Herby Creamy Tomato Chicken Penne

with Mushrooms, Spinach and Cheese

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Layers of flavour through mixed herbs, rich tomato sauce and creme fraiche transform this easy pasta into something special. Our Herby Creamy Tomato Chicken Penne is fully delicious and sure to be a family favourite.

Tags:
Family Friendly
•High Protein
Allergens:
Gluten
•Schwefeldioxide und Sulfite
•Milk
•Egg

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**

180 grams

Penne Pasta

(Contains: Gluten)

240 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

40 grams

Baby Spinach

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2921 kJ
Energy (kcal)698 kcal
Fat18.4 g
of which saturates10.2 g
Carbohydrate81.6 g
of which sugars9.8 g
Dietary Fibre4.9 g
Protein47.7 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Colander
•Pan

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).

Pasta Time
2

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.

Fry the Chicken
3

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

Once hot, add the diced chicken and mushrooms. Season with salt and pepper. Fry until the mushrooms have softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Once the mushrooms have softened, stir in the garlic and mixed herbs. Cook for 1 min more.

Sauce Things Up
4

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

Bring to a boil, then turn the heat down and simmer until slightly thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Combine and Stir
5

Once the spinach has wilted, stir through the creme fraiche and hard Italian style cheese.

Stir in the cooked pasta, then season to taste with salt and pepper.

Serve
6

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

Enjoy!

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