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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
shaved Parmesan cheese(ContainsMilk)
penne(ContainsGlutenMay be presentEgg, Soy)
crushed & sieved tomatoes
chicken-style stock powder
baby spinach leaves
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.
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.
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.
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.
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.
Divide the creamy chicken penne between bowls. Sprinkle with the reserved Parmesan.