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Chicken penne pasta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Flavorful and simple pasta dish bursting with taste!
Ingredients:
  • 400g penne rigate
  • 2 bacon rashers, rind removed, very thinly sliced
  • 600g chicken thigh fillet, excess fat trimmed, coarsely chopped
  • 1-2 garlic cloves, crushed
  • 4 shallots, ends trimmed, thinly sliced
  • 75g (1 cup) sliced mushrooms
  • 11.80 gm Dijon mustard
  • 80ml (1/3 cup) white wine
  • 1/2 tsp chicken style stock powder
  • 1 x 300ml ctn pouring cream
  • 62.50 ml chopped fresh continental parsley
  • Garlic bread, to serve
Instructions:
  • Prepare the pasta in a large saucepan of salted boiling water according to the package instructions until it reaches an al dente texture. Drain the pasta.
  • Heat the oil in a deep frying pan over medium-high heat until shimmering. Add the bacon and cook until crisp, about 3-4 minutes. Transfer the bacon to a paper towel-lined plate.
  • Place the chicken in the frying pan and cook until it turns a light golden color, stirring occasionally. Then, transfer it to a plate.
  • Melt butter in a frying pan until it starts foaming. Add garlic, shallot, mushroom, and mustard. Cook, stirring, for 2 minutes or until the mushroom slightly softens.
  • Pour in the wine and stock powder, allowing it to cook until the liquid almost evaporates, approximately 2 minutes. Next, combine the chicken and cream into the mixture, simmering until the sauce thickens, about 5 minutes.
  • Incorporate the pasta, then generously top with crispy bacon and fresh parsley. Enjoy alongside a side of garlic bread.

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