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Creamy Chicken Penne

Creamy Chicken Penne

with Parmesan & Greens

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This saucy creation uses a creamy tomato sauce to coat penne, with chunks of tender chicken and flavoursome Parmesan. Add baby spinach leaves that gently wilts when tossed with the pasta, and you’ve got a new recipe that's sure to please everyone.

Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

1 head

broccoli

4 clove

garlic

2 sachet

Italian herbs

2 packet

shaved Parmesan cheese

(ContainsMilk)

1 packet

chicken breast

2 packet

penne

(ContainsGlutenMay be presentEgg, Soy)

1.5 tin

crushed & sieved tomatoes

2 cube

chicken-style stock powder

½ bottle

pure cream

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

½ tsp

salt

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4810 kJ
Fat56.6 g
of which saturates30.9 g
Carbohydrate88.4 g
of which sugars15.1 g
Dietary Fibre0 g
Protein61.2 g
Cholesterol0 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Pan
Large Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Thinly slice the red onion. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks.

2

Add the penne to the saucepan of boiling water and cook until 'al dente', 9 minutes. Drain and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. Drizzle with a little olive oil and cover with a lid to keep warm.

3

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and set aside. TIP: Chicken is cooked through when it's no longer pink inside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and broccoli and cook until softened, 3-4 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients list), crumble in the chicken stock cubes and add the salt and brown sugar. Simmer until reduced slightly, 10 minutes.

5

Add the pure cream (see ingredients list), chicken and any chicken resting juices to the frying pan and stir to combine. Add the baby spinach leaves and stir until the spinach has just wilted. Add the penne and stir to coat. Stir through the shaved Parmesan cheese (reserve some for garnish!) until just melted. TIP: Toss the penne and sauce in the large saucepan if your frying pan isn’t big enough.

6

Divide the creamy chicken penne between bowls. Sprinkle with the reserved Parmesan.