Creamy Chicken Mushroom
and Spinach Pasta
We're confident the whole family will enjoy this creamy chicken dish!
30 min
We're confident the whole family will enjoy this creamy chicken dish!
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Ingredients
Number of People:
Pasta
Penne
10*
250 Grams
Sauce
Chicken breast
400 Grams
Mushroom
250 Grams
Spinach
100 Grams
Garlic cloves
2 Pieces
Parmesan
4*
45 Grams
Fresh parsley
15 Grams
Olive oil
2 Tbsp
Salted butter
4*
20 Grams
Plain flour
10*11*
10 Grams
Whole milk
4*
200 ML
Dried oregano
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*10 Wheat, *4 Milk, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4015 / 961 |
| Fats (g) | 23.6 |
| of which saturated (g) | 12.4 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 10.1 |
| Fibers (g) | 7.5 |
| Proteins (g) | 80.6 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
Bring large pot of salted water to the boil. Once boiling, add penne. Cook for 10-12 min to 'al dente' or until cooked to your liking. Drain.
2 Prep ingredients
Meanwhile, chop chicken to cubes. Clean and slice mushrooms. Wash and chop spinach. Peel and mince garlic. Grate Parmesan. Chop parsley.
3 Fry mushrooms
Heat non-stick pan over a medium-high heat with drizzle of olive oil and the salted butter. Once hot, add mushrooms and fry for 5-6 minutes or until well browned.
4 Add chicken
Add chicken to the pan and fry for 2-3 minutes.
5 Make sauce
Add spinach and garlic, and cook, stirring, for 2 min until the spinach becomes wilted. Sprinkle with the all purpose flour. Then gradually add milk, stirring constantly. Once boiling, reduce heat to medium. Add Parmesan (reserve some for garnish) and dried oregano. Cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
6 Serve
Add the drained penne and the chopped parsley to the pan and give everything a good mix. Divide among plates and serve with the remaining Parmesan. If you like, finish with an extra grind of black pepper and a drizzle of olive oil.
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