Creamy Chicken and Mushroom One-pot Pasta

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Instructions

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1 Prep

Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Roughly chop or tear the mushrooms into small pieces. Peel and finely chop the onion and garlic

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2 Start pasta

Heat a pot over a medium heat with a drizzle of oil. Add the onion with a pinch of salt and cook for 3 min. Add the garlic and mushrooms and cook for 5 min further. Meanwhile, boil the measured water and dissolve the stock cube in it, this is your chicken stock.

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3 Simmer

Add the creamchicken stock and penne pasta to the pot. Bring to a boil. Cover with a lid and simmer for 12-15 min, until the pasta is 'al dente'. (Stir occasionally to stop the pasta from sticking to the bottom of the pan!)

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4 Fry chicken

Meanwhile, chop the chicken into bite-sized pieces. Heat a second pan over a medium-high heat with a drizzle of oil. Add the chicken pieces and cook for 5-7 min until golden and cooked through.

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5 Finish pasta

Meanwhile, grate the Parmesan. Finely chop the parsley leaves. Once cooked, add the Parmesanchicken and half of the parsley leaves to the pasta. Season generously with salt and pepper.

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6 Serve

Divide the pasta among bowls and garnish with the remaining parsley.

Tips for fussy eaters

Not a fungus fan? Leave out the mushrooms and serve with steamed broccoli.

Pro tip

Feeling posh? Jazz it up with a drizzle of truffle oil!

If you eat all of this you won't have mush-room for pudding!

Cooking Time: 30 min

Cals 1032 · Prot 55 · Carbs 104 · Fat 38

Ingredients

Number of people

Pasta and sauce

Chestnut mushrooms 250 Grams
Brown onion 0.5 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 500 ML
Chicken stock cube 1 Piece
Cooking cream 200 ML
Penne 250 Grams
Parmesan 60 Grams

Toppings

Chicken breast 300 Grams
Olive oil 1 Tbsp
Fresh parsley 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

If you eat all of this you won't have mush-room for pudding!

Cooking Time: 30 min

Cals 1032 · Prot 55 · Carbs 104 · Fat 38

Instructions

photo

1 Prep

Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Roughly chop or tear the mushrooms into small pieces. Peel and finely chop the onion and garlic

photo

2 Start pasta

Heat a pot over a medium heat with a drizzle of oil. Add the onion with a pinch of salt and cook for 3 min. Add the garlic and mushrooms and cook for 5 min further. Meanwhile, boil the measured water and dissolve the stock cube in it, this is your chicken stock.

photo

3 Simmer

Add the creamchicken stock and penne pasta to the pot. Bring to a boil. Cover with a lid and simmer for 12-15 min, until the pasta is 'al dente'. (Stir occasionally to stop the pasta from sticking to the bottom of the pan!)

photo

4 Fry chicken

Meanwhile, chop the chicken into bite-sized pieces. Heat a second pan over a medium-high heat with a drizzle of oil. Add the chicken pieces and cook for 5-7 min until golden and cooked through.

photo

5 Finish pasta

Meanwhile, grate the Parmesan. Finely chop the parsley leaves. Once cooked, add the Parmesanchicken and half of the parsley leaves to the pasta. Season generously with salt and pepper.

photo

6 Serve

Divide the pasta among bowls and garnish with the remaining parsley.

Tips for fussy eaters

Not a fungus fan? Leave out the mushrooms and serve with steamed broccoli.

Pro tip

Feeling posh? Jazz it up with a drizzle of truffle oil!

Ingredients

Number of people

Pasta and sauce

Chestnut mushrooms 250 Grams
Brown onion 0.5 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 500 ML
Chicken stock cube 1 Piece
Cooking cream 200 ML
Penne 250 Grams
Parmesan 60 Grams

Toppings

Chicken breast 300 Grams
Olive oil 1 Tbsp
Fresh parsley 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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