Quick Creamy Tomato, Chicken & Mushroom Penne

Name: Quick Creamy Tomato, Chicken & Mushroom Penne with Balsamic-Apple Salad & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 packet portabello mushrooms; 2 clove garlic; ½ packet tomato paste; 1 sachet Garlic & Herb Seasoning; ½ bottle cream; 1 sachet Chicken-Style Stock Powder; 1 drizzle balsamic vinegar; 1 bag salad leaves; 1 packet penne; 1 apple; 1 packet chicken thigh; 1 packet Grated Parmesan Cheese

with Balsamic-Apple Salad & Parmesan

Get up to $175 off

A penne for your thoughts? Well, we’re thinking of tender chicken and pasta in a rich and creamy pink sauce. With carrot and mushroom for goodness, and a scattering of grated Parmesan cheese, this is the simple, yet tasty bowl of your (and our) dreams!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Kid Friendly

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

portabello mushrooms

2 clove

garlic

½ packet

tomato paste

1 sachet

Garlic & Herb Seasoning

½ bottle

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

salad leaves

1 packet

penne

(Contains: Gluten; May be present: Soy, Eggs. )

apple

1 packet

chicken thigh

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3998 kJ

Fat43.6 g

of which saturates22.5 g

Carbohydrate85.7 g

of which sugars16.8 g

Protein49.5 g

Sodium1781 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. 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 portabello mushrooms and apple. Finely chop garlic.

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!

• Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, mushrooms and carrot, tossing occasionally, until browned and cooked through, 6-8 minutes. • Add garlic, tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

• Reduce heat to low, then add 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 salad leaves and apple. Toss to coat. • Divide creamy tomato, chicken and mushroom penne between bowls. • Top with remaining Parmesan cheese. Serve with balsamic-apple salad. Enjoy!