Creamy Chicken Mushroom

and Spinach Pasta

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Instructions

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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.

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2 Prep ingredients

Meanwhile, chop chicken to cubes. Clean and slice mushrooms. Wash and chop spinach. Peel and mince garlic. Grate Parmesan. Chop parsley.

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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.

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4 Add chicken

Add chicken to the pan and fry for 2-3 minutes.

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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.

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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.

Tips for fussy eaters

Make one batch with, and one batch without mushrooms.

Pro tip

Make sure your pan is wide enough for the mushrooms to caramelise!

We're confident the whole family will enjoy this creamy chicken dish!

Cooking Time: 30 min

Cals 971 · Prot 67 · Carbs 106 · Fat 26

Ingredients

Number of people

Pasta

Penne 250 Grams

Sauce

Chicken breast 400 Grams
Mushroom 250 Grams
Spinach 100 Grams
Garlic cloves 2 Pieces
Parmesan 45 Grams
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Salted butter 20 Grams
Plain flour 10 Grams
Whole milk 200 ML
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

We're confident the whole family will enjoy this creamy chicken dish!

Cooking Time: 30 min

Cals 971 · Prot 67 · Carbs 106 · Fat 26

Instructions

photo

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.

photo

2 Prep ingredients

Meanwhile, chop chicken to cubes. Clean and slice mushrooms. Wash and chop spinach. Peel and mince garlic. Grate Parmesan. Chop parsley.

photo

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.

photo

4 Add chicken

Add chicken to the pan and fry for 2-3 minutes.

photo

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.

photo

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.

Tips for fussy eaters

Make one batch with, and one batch without mushrooms.

Pro tip

Make sure your pan is wide enough for the mushrooms to caramelise!

Ingredients

Number of people

Pasta

Penne 250 Grams

Sauce

Chicken breast 400 Grams
Mushroom 250 Grams
Spinach 100 Grams
Garlic cloves 2 Pieces
Parmesan 45 Grams
Fresh parsley 15 Grams
Olive oil 2 Tbsp
Salted butter 20 Grams
Plain flour 10 Grams
Whole milk 200 ML
Dried oregano 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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