Creamy Double Mustard Chicken Penne
with Baby Leaves
Tonight, our favourite pasta is getting a thorough coating with a rich, Dijon-infused cream sauce. Toss through some juicy chicken and vibrant green leaves for a meal you won’t soon forget!
We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Penne
(Contains: Gluten; May be present: Soy, Eggs)
2 clove
Garlic
1 stalk
Celery
2 packet
Chicken Breast
1 sachet
Garlic & Herb Seasoning
½ packet
Cream
(Contains: Milk; )
1 packet
Dijon Mustard
1 packet
Baby Leaves
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain penne, then return to saucepan.
• Meanwhile, finely chop garlic and celery. • Cut chicken breast into 2cm chunks.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and celery, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add garlic and garlic & herb seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, add longlife cream (see ingredients), dijon mustard, chicken-style stock powder and the reserved pasta water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, add baby spinach leaves and cooked penne and stir, until wilted. Season with pepper. • Divide creamy mustard chicken fusilli between bowls. Enjoy!
