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 689
printed 6

saved 0

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

Share

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.

HOME
Alia
I’ve got 8 recipes!

ALIA
Step into my kitchen!
The original very traditional Portuguese recipe takes long to prepare but this is the easy and quick version.
Olive oil, Onion (small), Garlic, Chilli flakes, Potatoes, Chicken stock cubes in water, Kale, Chorizo, Pepper, Parsley
HOME
Use your favourite cut of chicken, like drumstick, thigh or breast.
Chicken (any cut), Salt & pepper, Olive oil, Garlic, Dried chilli, Rosemary sprig, Parsley
HOME
A typical traditional way of eating bread in Catalunya, Spain, it's a very basic and simple recipe.
Your favourite bread, Garlic, Ripe tomato (medium), Extra virgin olive oil, Salt
HOME
Use shop-bought tomato sauce, then it will be so easy and quick.
Chicken breast fillet, Salt & pepper, Olive oil, Tomato, Garlic, Mushrooms (medium), Chilli flakes, Tomato sauce (shop bought), Double cream, Baby spinach, Parmigiano reggiano
HOME
The genuine Portuguese recipe uses dried salted cod but it's hard to find here in the UK so I added salt onto a cod fillet and sauteed it - it's not bad at all!
Cod fillets, Salt, Onion, Ginger, Garlic, Sweet potato, Eggs, Salt & pepper, Black olives, Parsley, Bay leaf
HOME
A traditional Portuguese dish eaten at home, and great for clearing any leftover vegetables in the fridge.
Olive oil, Chorizo, Onion (medium), Garlic, Bay leaves, Salt & pepper, Tomato puree, Peri peri sauce, Wine (white or red), Frozen green peas, Frozen vegetables, Tomato (medium), Eggs
HOME

Similar Recipe

Enjoy with lots of grated cheese on the top.
Minced beef, Onion (medium), Olive oil, Garlic, Red wine, Pepper, Courgette (small), Tinned tomatoes, Worcester sauce, Ketchup, Salt, Pasta, Cheddar cheese (grated)
Nuko@York
HOME
This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!
Udon noodles, Pancetta or bacon, Onion (medium), Pepper, Olive oil, Eggs, Egg yolk, Pecorino romano
KitchenCIB
HOME
Arrabbiata means hot-tempered in Italian, this describes this dish exactly - it's hot and spicy.
Olive oil, Garlic, Dried chilli, Pancetta or bacon, Tinned tomatoes, Penne, Basil leaves or parsley, Parmigiano reggiano (optional)
Tobuchan
HOME
Healthy, refreshing recipe from Genoa, Italy.
Linguine, Pine nuts, Olive oil, Basil leaves, Garlic, Parmigiano reggiano, Potato, Green beans
Tobuchan
HOME
Cacio is cheese, pepe is pepper, a traditional recipe from the Lazio region of Italy.
Spaghetti, Salt for the pasta, Butter, Olive oil, Black pepper, Water, Parmigiano reggiano
Tobuchan
HOME
I used Asian Selection mushrooms available at supermarkets, this is a wonderful pasta dish for 2 people.
Mushroom pack (assorted), Olive oil, Garlic, Butter, White wine, Double cream, Pepper, Tagliatelle, Salt for the pasta
KitchenCIB
HOME

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari