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Creamy Tomato Chicken Penne

Creamy Tomato Chicken Penne

with Baby Spinach

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A penne for your thoughts? Well, we’re thinking of tender chicken and pasta in a rich and creamy sauce. With baby spinach and courgette for goodness, and topped with Parmesan cheese, this is the bowl of your (and our) dreams!

Allergens:MilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

brown onion

6 clove

garlic

1 packet

chicken thighs

3 sachet

tomato paste

2 unit

courgette

1 bag

baby spinach leaves

2 cube

chicken-style stock powder

1 tub

pure cream

(ContainsMilk)

1 packet

basil

1 bunch

thyme

2 packet

penne

(ContainsGlutenMay be presentEgg, Soy)

⅔ packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4130 kJ
Fat40.1 g
of which saturates21.7 g
Carbohydrate90.8 g
of which sugars17.4 g
Dietary Fiber0 g
Protein56.8 g
Cholesterol0 mg
Sodium990 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Strainer
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Thinly slice the brown onion. Cut the courgette into 1cm cubes. Pick and thinly slice the basil leaves (reserve a few leaves for garnish!). Cut the chicken thigh into 2cm chunks.

2

Add the penne to the boiling water and cook for 9 minutes, or until ‘al dente’. Reserve 1 cup of pasta water, drain, then return the pasta to the saucepan and drizzle with olive oil to prevent sticking.

3

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the chicken thigh and a pinch of salt and pepper and cook, tossing, for 5-6 minutes or until browned and cooked through. Transfer to a plate.

4

In the same frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and courgette and cook, stirring, for 5 minutes or until softened. Add the garlic and thyme and cook for 1 minute or until fragrant. Add a generous drizzle of olive oil and the tomato paste (see ingredients list). Cook the tomato paste, stirring, for 2 minutes or until slightly darkened. TIP: Frying the tomato paste deepens its flavour.

5

Add 2/3 cup pasta water to the frying pan and crumble in 2 chicken stock cubes. Stir to combine. Reduce the heat to low and add the pure cream, salt, basil, baby spinach leaves, chicken thigh and any resting juices from the chicken. Stir until heated through. Add the penne and toss to coat. Season to taste with pepper. TIP: Add a dash more pasta water if the sauce looks too thick.

6

Divide the creamy tomato and spinach penne with chicken between bowls. Top with the shaved Parmesan cheese (see ingredients list). Garnish with reserved basil leaves.

TIP: For kids, follow our serving suggestion in the main photo!