Rich Chicken Tenders, Dill & Parmesan Penne
with Baby Spinach Leaves
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Chicken and dill are a match made in culinary heaven, and they shine in this penne with creamy prawn. The fresh, anise-like herb cuts through the rich sauce, while sweet blistered tomatoes add a burst of juicy flavour. It’s a balanced, restaurant-quality bowl that comes together in a flash.
Ingredients
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 packet
Dill
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
330 g
Chicken Tenderloins
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook penne in boiling water over high heat, until ‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients). Drain penne, then return to saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
- Meanwhile, roughly chop tomato and dill.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tomato, untill slightly blistered, 1-2 minutes. Add chicken tenderloins, tossing, in batches until browned and cooked through, 3-4 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Reduce heat to medium-low, then stir in light cooking cream, stock concentrate and the reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Remove pan from heat, then stir through cooked penne, dill and baby spinach leaves, until wilted and combined. Season to taste with salt and pepper.
• Divide rich chicken and dill penne between bowls.
• Sprinkle over Parmesan cheese to serve. Enjoy!
