Chicken Penne Rose

Use shop-bought tomato sauce, then it will be so easy and quick.

Recipe By: Alia (https://cookbuzz.com/kitchen/382)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Chicken breast fillet 1
Salt & pepper as required
Olive oil 2 tbsp
Tomato 1
Garlic 1 clove
Mushrooms (medium) 12
Chilli flakes 1 tsp
Tomato sauce (shop bought) 150ml
Double cream 100ml
Baby spinach 100g
Parmigiano reggiano as required

Method

1
Cut the chicken breast into 3-4 slices and season thoroughly with the salt & pepper. Keep aside for 5 minutes then cover the dish in cling film and microwave for 2 minutes.
2
Start boiling the penne. Use about 1% of salt to hot water, so you would need about 10g salt for 1 litre of water.
3
Put the olive oil in a frying pan and add the chopped garlic, sliced mushrooms and tomatoes and chilli flakes and fry. Season with salt & pepper while stirring.
4
When the mushrooms have browned, shred the chicken from Step 1 by hand and add to the frying pan together with any juices. Cook on medium heat.
5
Add the spinach, tomato sauce and double cream. Add 2 ladles of pasta water and simmer while stirring.
6
Add the cooked penne then turn off the heat and mix together with the sauce. Transfer to a serving dish and place on the table next to a bowl of freshly grated parmigiano reggiano.

Tips & Note

Even if you add the double cream right at the end, it will still gradually solidify and become heavy, so try to keep the dish as full of moisture as you can as you serve it.

Chicken Penne Rose

Use shop-bought tomato sauce, then it will be so easy and quick.

Recipe By: Alia (https://cookbuzz.com/kitchen/382)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Chicken breast fillet 1
Salt & pepper as required
Olive oil 2 tbsp
Tomato 1
Garlic 1 clove
Mushrooms (medium) 12
Chilli flakes 1 tsp
Tomato sauce (shop bought) 150ml
Double cream 100ml
Baby spinach 100g
Parmigiano reggiano as required

Chicken Penne Rose

Recipe ID :2408 Posted on 15 FEB 2017

Serves 2

Prep 10min
Cook 10min
views 1,167
printed 6

saved 0

Use shop-bought tomato sauce, then it will be so easy and quick.

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Ingredients

Print Ingredients Email Ingredients
1
as required
2 tbsp
1
1 clove
12
1 tsp
150ml
100ml
100g
as required

Method

Prep
10min
Cook
10min
1
Cut the chicken breast into 3-4 slices and season thoroughly with the salt & pepper. Keep aside for 5 minutes then cover the dish in cling film and microwave for 2 minutes.
2
Start boiling the penne. Use about 1% of salt to hot water, so you would need about 10g salt for 1 litre of water.
3
Put the olive oil in a frying pan and add the chopped garlic, sliced mushrooms and tomatoes and chilli flakes and fry. Season with salt & pepper while stirring.
4
When the mushrooms have browned, shred the chicken from Step 1 by hand and add to the frying pan together with any juices. Cook on medium heat.
5
Add the spinach, tomato sauce and double cream. Add 2 ladles of pasta water and simmer while stirring.
6
Add the cooked penne then turn off the heat and mix together with the sauce. Transfer to a serving dish and place on the table next to a bowl of freshly grated parmigiano reggiano.

Tips & Note

Even if you add the double cream right at the end, it will still gradually solidify and become heavy, so try to keep the dish as full of moisture as you can as you serve it.

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