Creamy Chicken Penne
with Parmesan & Zucchini
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.
The recent harsh weather conditions have impacted the cucumbers/zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
½
brown onion
1
zucchini
2 clove
garlic
1 packet
chicken breast
1 packet
penne
(ContainsGlutenMay be present Egg, Soy)1 sachet
garlic & herb seasoning
1 box
passata
1 packet
chicken stock pot
1 packet
light thickened cream
(ContainsMilk)1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
1 tsp
brown sugar
(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)
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.
Cook the penne in the boiling water until 'al dente', 9 minutes. Drain and return to the saucepan.
TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
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, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate and set aside.
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. Cook the onion until softened, 3-4 minutes. Add the zucchini, garlic, and garlic & herb seasoning and cook until softened and fragrant, 2 minutes. Add the passata, chicken stock pot, a pinch of salt and the brown sugar. Simmer until thickened slightly, 5-8 minutes.
Add the light thickened cream, chicken and any chicken resting juices to the frying pan and stir to combine. Add the baby spinach leaves and stir until the spinach has just wilted. Add the penne and stir to coat. Stir through the grated Parmesan cheese (reserve some for garnish!) until just melted. Season to taste.
Divide the creamy chicken penne between bowls. Sprinkle with the reserved Parmesan.