Easy chicken and mushroom penne pasta
- 1 Knorr Chicken Stock Pot
- 400 ml tinned chopped tomatoes or passata
- 300 g penne pasta
- 300 g chicken breast, diced
- 250 g mushrooms, sliced
- 200 ml milk
- 100 g grated cheese, mozzarella or Cheddar
- 1 tsp cornflour
- 1 tsp mixed herbs
- 1 tsp chopped fresh parsley
- 1 medium onion, finely diced
- 2 garlic cloves, crushed
- 1 tbsp vegetable oil
Cook pasta following pack instructions. Drain and set aside.
Heat the oil and gently sauté onion and garlic until aromatic. Add mushrooms and mixed herbs and stir.
Add chicken and cook for 5-7 minutes, until brown on all sides.
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.
Bring to a boil, stirring continously, then simmer for 5 minutes over medium heat.
Add pasta, and cook for 2-3 minutes more until heated through.
Sprinkle over the cheese and garnish with fresh parsley if you wish.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||610.935 kcal|
|Protein (g)||36.245 g|
|Sugar (g)||11.424 g|
|Fat (g)||20.032 g|
|Fibre (g)||5.732 g|
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