Coat penne pasta with a creamy tomato sauce containing tender pieces of chicken, silky strands of grated zucchini and tasty Parmesan cheese, and you’ve got a new dish that's sure to please everyone.
Always refer to the product label for the most accurate ingredient and allergen information.
Italian herbs(May be presentGluten)
chicken stock pot
light thickened cream(ContainsMilk)
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Thinly slice the brown onion (see ingredients). Grate the zucchini. Finely chop the garlic. Cut the chicken breast into 2cm chunks.
Add the penne to the saucepan of boiling water and cook until 'al dente', 9 minutes. Drain and return to the saucepan. Add a drizzle of olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, cook the chicken and Italian herbs, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the zucchini and cook until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, chicken stock pot, the salt and brown sugar. Simmer until reduced slightly, 5-8 minutes.
Add the light thickened cream (see ingredients), chicken and any chicken resting juices to the frying pan and stir to combine. Add the baby spinach leaves and stir until just wilted. Add the penne and stir to coat. Stir through the grated Parmesan cheese (reserve some for garnish!) until just melted.
TIP: Toss the penne and sauce in the large saucepan if your frying pan isn’t big enough.
Divide the creamy chicken penne between bowls. Sprinkle with the reserved Parmesan.