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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 tin
Tinned Cherry Tomatoes
1 packet
Fusilli
(Contains: Wheat, Gluten, Soy, Eggs, May contain traces of allergens; )
1
Capsicum
320 g
Chicken Breast
1 packet
Button Mushrooms
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 tsp
brown sugar
1.5 cup
boiling water
30 g
butter
(Contains: Milk; )
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• 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!
