Chicken Penne Rose

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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

Prep

10min

Cook

10min

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.

Start boiling the penne. Use about 1% of salt to hot water, so you would need about 10g salt for 1 litre of water.

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.

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.

Add the spinach, tomato sauce and double cream. Add 2 ladles of pasta water and simmer while stirring.

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.

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