Chicken and Mushroom Pasta

Nutrition per serve

Ingredients

• 200g mushrooms
• 1pcs zucchini
• 1clove garlic
• 50g parmesan
• 300g free-range chicken breast fillet
• 5g Tuscan seasoning
• 200g penne pasta
• 250ml cream
• 50g baby spinach leaves
• 1pcs olive oil
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   ADD CHICKEN OPTION Bring a medium saucepan of salted water to the boil for the pasta (speed things up by using your kettle to boil the water). Thickly slice the mushrooms. Quarter the zucchini lengthwise and slice on an angle. Crush or finely chop garlic. Finely grate parmesan. Thinly slice the chicken into strips and season with salt and pepper.
2. Step 2 — Cook mushrooms
   Heat a drizzle of olive oil in a large deep frypan over high heat. Cook the chicken, stirring, for 2-3 mins until golden and just cooked through. Remove from the pan. Heat a drizzle of olive oil in the pan over high heat. Cook the mushrooms and Tuscan seasoning, stirring very occasionally, for 4 mins or until browned (only stir a few times as this helps them to brown).
3. Step 3 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 2 tbs cooking water, then drain the pasta.
4. Step 4 — Simmer sauce
   Add the zucchini and garlic to the mushrooms. Reduce the heat to medium and cook, stirring, for 30 secs or until fragrant. Stir in three-quarters of the cream* and 1 tsp dijon mustard and bring to a simmer. Cook for 2-3 mins until the zucchini is almost tender.
5. Step 5 — Add spinach and parmesan
   Add the spinach and half the parmesan to the sauce and cook, stirring, for 1 min or until the spinach is wilted.
6. Step 6 — Add pasta and serve
   Add the pasta, chicken and any resting juices and reserved cooking water to the sauce and stir until combined. Taste, then season with salt and pepper. Divide the pasta among bowls and scatter with the remaining parmesan to serve.

Allergens

Sulphites, Milk, Gluten, Wheat