Creamy Mustard Chicken Penne

Name: Creamy Mustard Chicken Penne with Baby Leaves
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Penne; 2 clove Garlic; 1 stalk Celery; 1 packet Chicken Breast; 1 sachet Garlic & Herb Seasoning; ½ packet Cream; 1 packet Dijon Mustard; ¼ tsp salt; 1 packet Baby Leaves

with Baby Leaves

Get up to $175 off

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!

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values

Energy (kJ)3479 kJ

Calories832 kcal

Fat34.9 g

of which saturates17.5 g

Carbohydrate77.2 g

of which sugars8.5 g

Dietary Fibre5.8 g

Protein54.5 g

Sodium1387 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

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 a large frying pan, heat a 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 cream (see ingredients), Dijon mustard, the salt and the reserved pasta water and simmer, until slightly reduced, 2-3 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Remove pan from heat, add baby leaves and cooked penne and stir, until wilted. Season with pepper. • Divide creamy mustard chicken penne between bowls to serve. Enjoy!