Creamy Mustard Chicken Penne
with Baby Leaves & Parmesan
- Gluten
- Milk
- May contain traces of allergens
- Soy
- Eggs
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!
Ingredients
1 packet
Penne
(Contains: Gluten May be present: Soy, Eggs)
2 clove
Garlic
1 stalk
Celery
1 packet
Chicken Breast
1 sachet
Garlic & Herb Seasoning
½ packet
Cream
(Contains: Milk)
1 packet
Dijon Mustard
1 packet
Baby Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition
You will need
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. • 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. Sprinkle with grated Parmesan cheese. Enjoy!
