Rich, creamy and bursting with fresh flavours, our one pot creamy chicken pasta is a no-fuss dish with minimal washing up.
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.
Diced Chicken Thigh
Chicken Stock Powder
Wheat Penne Pasta(ContainsCereals containing Gluten)
Flat Leaf Parsley
Reduced Fat Creme Fraiche(ContainsMilk)
Heat a drizzle of oil in a large wide saucepan over high heat. Once hot, add the diced chicken and season with salt and pepper. Cook, stirring, until turning golden, 3-4 mins. Fill and boil your kettle.
Meanwhile, trim the root and the dark green leafy part from the leek. Quarter lengthways then thinly slice widthways. Add the leek and the sliced mushrooms to the chicken with a knob of butter (if you have some). Cook, stirring, until starting to soften, 2-3 mins.
Peel and grate the garlic (or use a garlic press) then add this to the pan. Cook, stirring, for 1 min.
Pour the boiling water (see ingredients for amount) into the pan. Stir in the chicken stock powder and penne, stir well. Bring to a simmer and season with salt and pepper. Cover with a lid and cook, stirring every 2-3 mins, until the penne is tender, 12 mins. Tip: Add a splash of water if it dries out.
While the pasta is cooking, roughly chop the flat leaf parsley (stalks and all!)
Once the pasta is cooked, add the creme fraiche and tarragon (add less if you don't like too much) to it and mix well. Taste and add salt and pepper if you feel it needs it. Divide between bowls and give a good grind of black pepper as the garnish,enjoy!