One-Pot Mushroom, Chicken & Red Wine Penne
with Parmesan & Parsley
Mushrooms in a comforting cherry tomato sauce, sounds like it needs a warm bowl of fusilli pasta. The combination will leave you feeling like all your pasta dreams have come true.
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
Herb & Mushroom Seasoning
(May be present traces of egg, milk, Gluten, Soy, Fish, Sesame, Tree Nuts. )
tinned cherry tomatoes
Chicken-Style Stock Powder
Red Wine Jus
(May be present Gluten, traces of egg, Fish, milk, Tree Nuts, Sesame, Soy. )
(Contains Gluten; May be present Soy, traces of egg. )
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
(Contains Milk; )
• Boil the kettle. Thinly slice portabello mushrooms. Thinly slice capsicum. Cut chicken breast into 2cm chunks. • In a large saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook chicken, mushrooms and capsicum until browned and cooked through, 5-7 minutes.
• Add herb & mushroom seasoning and garlic paste and cook until fragrant, 1 minute.
• Add chopped tomatoes, chicken-style stock powder, red wine jus, penne and the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and bring to the boil. • Reduce heat to medium and simmer, stirring occasionally, until penne is 'al dente', 14-16 minutes. • Remove pan from heat, stir in the brown sugar and remaining butter. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
• Divide one-pot mushroom and red wine jus penne between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley to serve. Enjoy!