Creamy Bacon, Chicken & Mushroom Penne
with Cherry Tomato Salad & Parmesan
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- May contain traces of allergens
The best part about tonight's pasta dish, apart from the chicken and 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!
Ingredients
1 packet
penne
(Contains: Gluten, Wheat May be present: Eggs, Soy, Milk)
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
sliced mushrooms
1 packet
garlic paste
1 sachet
Italian Herbs
1 packet
light cooking cream
(Contains: Milk)
1 sachet
vegetable stock powder
1 packet
Parmesan cheese
(Contains: Milk)
1 packet
baby spinach leaves
1 packet
snacking tomatoes
1
carrot
1 packet
mixed salad leaves
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
• 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!
• Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 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!
• Halve snacking tomatoes (see ingredients). Grate carrot. • In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and snacking tomatoes. Toss to combine. • Divide creamy chicken, bacon and herb penne between bowls. • Serve with tomato salad. Enjoy!
Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the salad!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, though some found the Italian herbs overpowering. Several suggested adding extra bacon for more flavour.
- Ease of prep: Customers praised the recipe as quick, simple, and easy to prepare, making it great for families and busy cooks.
- Suggestions: Some recommended using fusilli or spiral pasta instead of penne. Others advised doubling the sauce, especially when adding extra chicken.
- Portions: A few found the serving size a bit small, with some adding extra pasta to make it more filling.
- Leftovers: Pre-making and reheating worked well, especially when doubling the sauce for better consistency.
