No Chop Chicken & Tomato Penne
with Parmesan & Baby Leaves
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
A penny for your thoughts? Well, we’re thinking of tender chicken and pasta in a rich and creamy pink sauce. With carrot for goodness, and a scattering of grated Parmesan cheese, this is the simple, yet tasty bowl of your (and our) dreams!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1 packet
Leek
1 packet
Parsley
1 sachet
Chilli Flakes
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Pour boiling water into a large saucepan with a pinch of salt. • Add orecchiete to the boiling water and cook, over high heat, until ‘al dente’, 8 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return pasta to the saucepan. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato paste and garlic & herb seasoning and cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Take the lead and help add the tomato paste and seasoning. Be careful, the pan is hot!
• Reduce heat to low, then add cream, chicken-style stock powder, cooked fusilli, baby leaves, a splash of reserved pasta water and half the grated Parmesan cheese. Stir until warmed through, 1-2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.
• Divide creamy tomato and chicken orecchiette between bowls. • Top with remaining Parmesan cheese and a pinch of chillif lakes (if using). Tear over parsley to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
