One-Pot Chicken & Herby Tomato Penne
with Hidden Veggies & Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Cheesy, rich and red, it’s a tomato sauce that’s very easy on the tastebuds. There’s sweet and tender leek stirred through alongside chicken, toss everything in a bowl of penne pasta and dinner just became irresistible.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Leek
320 g
Chicken Breast Strips
1
Celery
1 packet
Parsley
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Carrot
2
Garlic
1 packet
Passata
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
2 cup
boiling water
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Finely chop garlic and celery. • Thinly slice carrot into half-moons.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook leek, celery, carrot and chicken breast strips until browned, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add passata, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Season. TIP: The chicken is cooked when it is no longer pink inside.
• Reduce heat to medium, then add penne and cover pan with a lid. • Simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes. • Remove from heat, then add cream (see ingredients) and stir to combine.
• Divide one-pot chicken and tomato penne between bowls. • Sprinkle over grated Parmesan cheese. Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
