Creamy Chicken, Cauliflower & Parmesan Penne
with Goat Cheese & Chilli Flakes
Cheesy, creamy and just the right kick! This ooey gooey penne is comfort food with a twist; chicken, velvety sauce, tender pasta and a sprinkle of chilli flakes to keep things exciting. It’s your new weeknight fave in the making!
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
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 sachet
Chilli Flakes
1 packet
Baby Leaves
300 g
Diced Chicken
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Cauliflower
1 packet
Goat Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¼ tsp
pepper
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt.
• To the boiling water, add penne and cook until ‘al dente’, 9 minutes.
• Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.
• Meanwhile, cut cauliflower into small florets. • In a large frying pan, heat a good drizzle of olive oil over high heat. • Add cauliflower and diced chicken and cook, tossing, until browned and cooked through, 6-8 minutes. • Reduce heat to medium, then add the butter, garlic & herb seasoning and the cracked black pepper, and cook, tossing, until fragrant 1 minute. • Add the longlife cream, and simmer, until slightly thickened, 1-2 minutes.
• Add cooked pasta, baby spinach leaves, half of the grated Parmesan cheese and the reserved pasta water, tossing well to combine. Season to taste.
• Divide creamy chicken and cauliflower pasta between bowls. • Top with remaining Parmesan and a pinch of chilli flakes (if using). Enjoy!
