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Chicken penne pasta

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 400g penne rigate
  • 1 tablespoon olive oil
  • 2 bacon rashers, rind removed, very thinly sliced
  • 600g chicken thigh fillet, excess fat trimmed, coarsely chopped
  • 20g butter
  • 1-2 garlic cloves, crushed
  • 4 shallots, ends trimmed, thinly sliced
  • 75g (1 cup) sliced mushrooms
  • 2 teaspoons Dijon mustard
  • 80ml (1/3 cup) white wine
  • 1/2 teaspoon Massel chicken style stock powder
  • 1 x 300ml ctn pouring cream
  • 1/4 cup chopped fresh continental parsley
  • Garlic bread, to serve


  • 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  • 2
    Meanwhile, heat the oil in a deep frying pan over medium-high heat. Add the bacon. Cook for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel.
  • 3
    Add the chicken to the frying pan. Cook, stirring occasionally, for 5 minutes or until light golden. Transfer to a plate.
  • 4
    Heat the butter in the frying pan until foaming. Stir in the garlic, shallot, mushroom and mustard. Cook, stirring, for 2 minutes or until the mushroom softens slightly.
  • 5
    Add the wine and stock powder. Cook for 2 minutes or until the liquid almost evaporates. Stir in the chicken and cream. Simmer for 5 minutes or until the sauce thickens.
  • 6
    Stir in the pasta. Sprinkle with the bacon and parsley. Serve with garlic bread.

Source: taste.com.au


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