Quick Chicken & Pink Sauce Penne
with Balsamic-Apple Salad & Parmesan
- Gluten
- Soy
- Milk
- May contain traces of allergens
- Soy
- Eggs
A penne 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 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
1
carrot
1
apple
1 packet
Diced Chicken
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ bottle
Plant-Based Cream
(Contains: Soy; )
1 sachet
Chicken-Style Stock Powder
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
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 the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return penne to the saucepan. • Meanwhile, grate carrot. Thinly slice apple.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to low, then add plant-based cream (see ingredients), chicken-style stock powder, cooked penne, a splash of reserved pasta water and 1/2 the grated Parmesan cheese to the chicken. Stir until warmed through, 1-2 minutes. Season to taste.
TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.
• In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Add mixed salad leaves and apple. Toss to coat. • Divide creamy tomato chicken penne between bowls. • Top with remaining Parmesan cheese. Serve with balsamic-apple salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
