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EASY CHICKEN AND MUSHROOM PENNE PASTA

  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 300 g penne pasta
  • 1 tbsp Flora Cuisine
  • 1 medium onion, finely diced
  • 2 garlic cloves, crushed
  • 250 g mushrooms, sliced
  • 1 Knorr Mixed Herbs Flavour Pot
  • 300 g chicken breast, diced
  • 400 ml tinned chopped tomatoes or passata
  • 1 Knorr Chicken Stock Pot or Cube
  • 200 ml milk
  • 1 tsp cornflour
  • 100 g grated cheese, mozzarella or Cheddar
  • 1 tsp chopped fresh parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

553kcal

Energy (kJ)

2313kJ

Protein (g)

35.4g

Carbohydrate incl. fibre (g)

73.0g

Carbohydrate excl. fibre (g)

68.3g

Sugar (g)

10.8g

Fibre (g)

4.7g

Fat (g)

13.6g

Saturated fat (g)

5.1g

Unsaturated fat (g)

6.7g

Monounsaturated fat (g)

2.5g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

66mg

Sodium (mg)

1228mg

Salt (g)

3.07g

Vitamin A (IU)

239IU

Vitamin C (mg)

13.0mg

Calcium (mg)

295mg

Iron (mg)

2.68mg

Potassium (mg)

984mg

Total

2213kcal

9252kJ

141.6g

292.2g

273.4g

43.3g

18.8g

54.5g

20.4g

26.7g

9.9g

5.0g

0.2g

263mg

4912mg

12.28g

956IU

52.1mg

1181mg

10.71mg

3938mg


  • 1 Cook pasta following pack instructions. Drain and set aside.
  • 2 Heat the Flora Cuisine and gently sauté onion and garlic until aromatic. Add mushrooms and Knorr Flavour Pot and stir.
  • 3 Add chicken and cook for 5-7 minutes, until brown on all sides.
  • 4 Add the tinned tomatoes or passata, Knorr Stock Pot and ¾ of the milk and simmer for 5 minutes. Mix the rest of the milk with cornflour to make a paste and add to the pan to thicken the sauce.
  • 5 Bring to a boil, stirring continously, then simmer for 5 minutes over medium heat.
  • 6 Add pasta, and cook for 2-3 minutes more until heated through.
  • 7 Sprinkle over the cheese and garnish with fresh parsley if you wish.