Chicken Mushroom & Tomato Penne

stampa

The earthy flavour of mushrooms works well with the tender chicken in this healthy recipe. You can use turkey instead of chicken if you prefer

Recipes by Meat
Number of people:
4
Level of difficulty:
Low
Required time:
25'

 
400 g 
 chicken breast, thinly sliced
 
350 g  
 button mushrooms or any other variety, quartered
 
350 g  
 small onion, thinly sliced
 
1  
 Barilla Basilico sauce
 
1 jar  
 parmesan cheese, grated (optional)
 
1 cup  
 Extra virgin olive oil
 
 
 salt
 
pinch  
 pepper
 
pinch  

1

Bring plenty of water to the boil in a big pot. When boiling, add salt.

1

Drop the Barilla Penne into the water and stir. Cook according to the instructions on the pack.

1

Meanwhile add a little oil in a large frying pan. When hot add onion and cook for 2-3 minutes then add mushroom and cook till soft. Finally add chicken and cook for 3 minutes and season to taste.

1

Add the Barilla Basilico Sauce and bring to a simmer.

1

Drain pasta ‘al dente’ or to your liking and toss with the sauce for 1 minute.

1

Remove from heat, add parmesan cheese and sprinkle with extra virgin olive oil.
 

The Chef's Tips


You can use turkey instead of chicken if you prefer

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