Creamy Chicken & Spinach Penne
with Parmesan
If you're up for a simple but flavourful dish, then this bowl of penne is right up your alley. Packed with juicy chicken, fragrant Italian herbs and topped with Parmesan, this meal ensures every bite is super delicious.
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
3 clove
garlic
1 unit
brown onion
1 unit
zucchini
1 bunch
basil
1 packet
chicken thigh
1 packet
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
½ sachet
Italian herbs
1 sachet
tomato paste
1 cube
chicken stock
1 bag
baby spinach leaves
1 packet
light cooking cream
(Contains: Milk;)
2 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Cut the zucchini into 1cm chunks. Pick and thinly slice the basil leaves (reserve a few leaves for garnish!). Cut the chicken thigh into 2cm chunks.
Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1 cup of pasta water, then drain the pasta and return to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken, Italian herbs (see ingredients list) and a pinch of salt and pepper and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat, then heat the butter and a drizzle of olive oil. Add the onion and zucchini and cook, stirring, until softened, 5-6 minutes. Add the garlic and tomato paste and cook until fragrant, 1 minute.
Reduce the heat to low. Add the light cooking cream, the salt, basil, baby spinach leaves, 1/2 the grated Parmesan cheese, pasta water (1/3 cup for 2 people / 2/3 cup for 4 people) and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine and simmer for 2 minutes. Add the penne, chicken and any chicken resting juices. Stir until heated through. Season to taste with pepper. TIP: Add a dash more pasta water if the sauce looks too thick.
Divide the creamy tomato chicken penne between bowls. Top with the remaining grated Parmesan cheese. Garnish with reserved basil leaves.
