Creamy Chicken Penne
Ingredients are for two servings.
- 3 garlic cloves
- 180g penne pasta
- 240g chicken breast, chopped
- 120g mushrooms, sliced
- 1 tsp mixed herbs
- 240ml tomato passata
- 1 red wine stock pot
- 40g baby spinach
- 75g creme fraiche
- 20g parmesan cheese, or similar
- 75ml water
Peel and grate the garlic. If you haven't already done so, slice the mushrooms, grate the cheese, and chop the chicken.
Boil a large pan of water and add a bit of salt. Add the penne then cook for around 10 minutes, or follow package instructions. Once it is cooked, drain, then return to the pan with a little bit of olive oil to stop it from sticking.
Heat up a frying pan, add a little bit of oil and fry the chicken and mushrooms until the chicken is fully cooked and golden brown. Add in the garlic and mixed herbs and cook for another minute.
Stir in the passata, red wine stock pot, and the water. Mix through well. Simmer for 5 minutes.
Once the sauce is thickened, add the spinach a handful at a time until it is wilted. Stir through the creme fraiche and the parmesan cheese. Season with salt and pepper if it needs it.