Creamy Bacon, Chicken & Mushroom Penne
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Creamy Bacon, Chicken & Mushroom Penne

Creamy Bacon, Chicken & Mushroom Penne

with Cherry Tomato Salad & Parmesan

The best part about tonight's pasta dish, apart from the bacon? You'll throw it together in four simple steps that will see dinner on the table before you know it. Oh and the mushrooms are a great addition. And the juicy tomato salad. Okay we'll stop now!

Kid Friendly
Quick Prep
Super Quick

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time10 minutes


Serving amount

1 packet


(Contains Wheat, Gluten; May be present: Milk, Soy, Egg. )

1 packet

Diced Bacon

1 packet

Sliced Mushrooms

1 packet

Garlic Paste

1 sachet

Italian Herbs

1 packet

Light Cooking Cream

1 sachet

Vegetable Stock Powder

1 packet

Parmesan Cheese

1 packet

Baby Spinach Leaves

1 packet

snacking tomatoes



1 packet

mixed salad leaves

1 packet

chicken breast

Not included in your delivery

olive oil


balsamic vinegar


Nutritional Values

Energy (kJ)2784 kJ
Calories665 kcal
Fat26.9 g
of which saturates13.6 g
Carbohydrate74.5 g
of which sugars10.4 g
Dietary Fibre8.7 g
Protein27.2 g
Sodium1292 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over a high heat. Add a pinch of salt, then bring to the boil. • Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!


• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Add diced bacon and sliced mushroom, breaking bacon up with a spoon, until browned, 3-4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.

TIP: The chicken is cooked when it is no longer pink inside.


• Add light cooking cream, reserved pasta water and vegetable stock powder to the pan and cook, stirring, until heated through, 30 seconds. • Add cooked penne, Parmesan cheese and baby spinach leaves. Cook, tossing, until spinach is just wilted, 1-2 minutes. • Remove from heat. Season with pepper.

TIP: Add a splash of pasta water to loosen the sauce, if needed!


• Thinly slice baby capsicum. Grate carrot. In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and baby capsicum. Toss to combine. • Divide creamy chicken, bacon and herb penne between bowls. Serve with salad. Enjoy!